The grapes, which are selected in a double harvest to achieve the best possible ripeness, are immediately de-stemmed and crushed. Fermentation takes place in small stainless steel vats and is conducted until all of the sugars have been converted to alcohol with frequent pumping over to maximize extraction of color and flavor. In April following the harvest, the wine undergoes a re-fermentation on the lees of the Amarone where it acquires greater aroma, color and body. This technique, characteristic of the best wines of Valpolicella, is named Ripasso, literally “going over”. Valpolicella Ripasso Classico Superiore is a wine with high extracts, alcohol and longevity.

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