The finest selection of Valpolicella of the current vintage is pumped onto the skins of the dried grapes that have just been used to make the Amarone. These are still impregnated with sugars and yeast cells, and so set off a second fermentation, thus increasing the wine's level of alcohol, as well as enriching its color, extract and aromas and thus improving its aging potential. After maturing for 18 months in 35hl oak casks, a product is obtained which displays remarkable balance and structure. It has also acquired new aromatic tones and its color has become totally stable. It spends a further 6 months in bottle prior to release.