The wine is created following the age-old “ripasso” technique, also known as the second fermentation.
The grapes are harvested during the second half of October and the wine is left to re-ferment on the skins and marc of the Amarone and Recioto varieties.
This process imparts additional flavour, texture and colour to the wine.
The second fermentation also increases the wine’s alcoholic content making it more suitable for a longer aging process in Slavonian oak casks, where it remains for sixteen months.
It then ages in the bottle for at least another six months.
