Wine obtained by the old method of the “RIPASSO” on the Amarone pomace, which consists of the best Valpolicella vintage fermented on the skins slightly sweet Amarone, remaining in contact with the same for at least 10 days. In this period the wine increases its alcohol content and is enriched with flavor, color and body. Then it is left for aging in oak barrels fo 16 months. Its color is dark ruby red, the elegant bouquet of ripe fruit and spices with a hint of vcanilla. The taste is warm and enveloping, rich body.