As soon as the dried grapes for the winery’s Amarone have completed fermentation, a top selection of Valpolicella grapes “passes over” (ripassa) the Amarone pomace, thus resulting in a second brief fermentation. This helps to obtain higher alcohol content, deeper colour, and rich flavour and aroma. After ageing in French tonneaux for 18-20 months, the wine is cellared for another 6 months in bottle before release. The process makes for a refined and concentrated wine, extremely smooth and velvety, with vibrant red fruit aromas. On the palate, it delivers fruity notes and elegant tannin with hints of chocolate and spice.