The grapes are harvested the first or second week of October from the vineyard designated Campo Morar. 50% of the harvested grapes are vinified at the time of harvest, macerated for about 10 days, and vinified in glass lined cement containers under controlled temperatures. The other 40% of the grapes go through “appassimento” (a natural withering of the grapes in an ambient environment) for about one month in order to obtain the highest concentration of all the components of the grapes. At the end of November these grapes get crushed and after the maceration period, the wine is mixed with the juice of the grapes that were vinified in October. Around the end of March, a small amount of the ripassato (pomace) of the Amarone, which is rather sweet, is added to the Valpolicella Superiore. This process, known as “ripasso” allows the wine to re-ferment for several days and gives the wine greater structure, fuller body and character. 30% of the wine is aged in 350lt new French oak casks and the remaining 70% goes into barrels that have been used to age the Casa dei Bepi Amarone; the wine ages in these barrels for a period of 24 months followed by an additional 6 months in the bottle. The result is a remarkably superior wine that reminds one of Amarone, but retains the drinkability of the Valpolicella. It has a rich ruby red color, an elegant ripe red-fruit taste, balanced tannins and a long velvety finish. A great complement to red meats, pasta dishes and savory cheeses. Serve at room temperature.