Made by the Ripasso (literally 'repassed') method, which involves adding the unpressed skins from the dried grapes which were used to make an Amarone to a young Valpolicella wine. This helps to add gradually the luscious flavours of Amarone to the wine. After this the wine is aged for 12 months in French and American oak casks along with some small barriques. A warm, inviting, richly fruity nose, with aromas of fresh morello cherry, ripe plum and hints of dried fruits. The palate is similarly full-flavoured with concentrated, crunchy black cherry, brown spice and vanilla notes and a hint of liquorice.