After a first fermentation, a second fermentation follows with the grape skins that were used to make Amarone. Then 24 months of maturation in oak barrels. Powerful, with hints of candied fruit. Full and round, yet supple.
A somewhat firmer style Valpolicella, because part of the grapes are dried for 15-20 days. This slowly goes towards a "Ripasso”. Jammy red fruits with some spiciness and white pepper. Smooth and round, with subtle tannins.
