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 color, and rich flavor and aroma. Af-ter aging 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 vel-vety, with vibrant red fruit aromas. Deep ruby-red in color, this wine shows intense aromas of blackberries and black currants underscored by aromas of spice pepper, and a hint of leather. On the palate, it is smooth and viscous with well-balanced acidity and alcohol.