Amarone della Valpollicella is responsible for producing Italy’s finest
rich, full-bodied, and unfortified, dry red wine. The wine is made from
three principal grapes, Corvina and Corvinone, which must comprise a minimum
of 80% of the blend, and Rondinella. Molinara and Croatina are also used in
small amounts. Once the grapes are harvested they are left to dry on racks
in lofts for about 100 days over the winter to concentrate. Valpolicella
Ripasso, is similar in style but a notch down in intensity and is made with
the addition of Amarone’s left-over grape pomace.