VINIFICATION AND MATURATION: Ripasso is a traditional technique that promotes a second fermentation, through the wine's contact with warm dried grape skins from which Amarone has been pressed. This practice increases slightly the alcoholic content and enriches the wine with a greater concentration of sugar, glycerine, polyphenolic substances and aromas. The wine then matures in 30-hectoliter (660 gallon) Slavonian oak barrels for 1 year and for a further six months in bottle.

COLOUR: Intense and deep ruby-red color.

BOUQUET: Ample and remarkably complex, with vinous tones and well-defined scents of cherries against a tenous background of chocolate.

FLAVOUR: Dry on the palate with a fine and harmonious balance, great strength and sturdy body. The aftertaste is highly persistent and delectably clean.

SERVING TEMPERATURE: 17°-18°C.

FOOD COMBINATIONS: A particularly fine accompaniment for all meat dishes, savory preparations of the rural tradition and cheeses that have been aged for moderate to long periods.