Our panettone has a 72-hour processing in which the most important phase is the cooling of the yeast which, in this way, is always kept alive. By working it with flour and water we make sure that it remains reactive, giving softness and taste to the product. Raisins are of Turkish origin due to their high quality selection: the berries are harvested by hand, naturally dried in the sun and chosen for color and size. These, then, are soaked in Amarone della Valpolicella DOCG from the Sartori winery in Verona. Once the cake has cooled, it is soaked manually with a syrup (syrup of water and pasteurized sugar) flavored with Amarone della Valpolicella.