The grapes for the Cortegiara Amarone are grown in vineyards located in the hills of the Valpolicella area, in Colline di Grezzana, Montorio and Marcellise. The vineyards are situated at 180-250 metres above sea level and face south-east, on chalky, well-drained soils. They are pergola trained, with about 3,000 vines per hectare. The vines are 31 years old on average and are pruned with 14-15 buds per fruiting cane.

The 2018 harvest saw a particularly wet spring, necessitating the thinning out of the many bunches of fruit produced in July. From July onwards a dry period began, interspersed with some timely showers. September was warmer, with temperatures reaching up to 33°C but with large diurnal ranges in temperature between day and night. The grapes had reached optimum ripeness in the third week of September, and both the quality and quantity of fruit harvested was good.

The grapes were picked in late September and dried in a humidity controlled drying loft for three to four months, losing about 40% of their weight. Vinification took place in the first half of January, with fermentation in temperature controlled stainless steel tanks at 8°-22°C for 22-24 days. Daily pumping over took place to extract good levels of colour and tannins. The wine was aged for five months in temperature controlled stainless steel tanks, 15 months in oak – half in large Slavonian oak barrels, half in second use barriques - and a further six months in bottle before release.