As soon as the fermentation is completed of the dried grapes for the Amarone, selected lots of Valpolicella are then “re-passed” on the Amarone pomace, thus initiating a second fermentation which increases slightly the alcoholic content and gives the wine deeper colour, increased extract, and more complex aromas.
After 6 months’ bottle-ageing, the result is a rounded, velvet-textured wine with rich, complex aromas of berries and an impressively lengthy finish that seems to linger forever.   WS 88 RP 93