Vinification starts with the new vintage of Valpolicella Superiore wine which then in March following the harvest, is macerated with the skins remaining from the production of Amarone. This is done according to the Veronese technique of "ripasso" which increases the alcohol and enriches the structure of the Valpolicella. It is then aged 12 months in oak barrels to develop further its characteristics. The wine then benefits from a few months of bottle aging before being released. Although drinking beautifully now, aging potential is six to eight years. Aromas of plums and old roses evolve into flavors of dark cherries, pomegranate, blackberries, rhubarb, and cranberry. There is a very pleasant medium to full mouthfeel that is balanced across the palate along with interesting accents from the wine's rich and sweet tannins.