Wine obtained using the ancient method of “RIPASSO” on the Amarone marc, which consists in refermenting the best Valpolicella Classico of the year on the slightly sweet Amarone marc, remaining in contact with them for at least 10 days. In this period the wine increases its alcohol content and is enriched with aroma, color and body. Subsequently it is destined for aging in oak barrels for 16 months. Its color is dark ruby red, the elegant scent of ripe fruit and spices with a slight hint of vanilla. The taste is enveloping and warm, full of body.