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The creation of this new wine was an act of operational ingenuity. Realizing the residual value in the pressed Amarone skins, the company devised a process to "referment" Valpolicella wine on them. This secondary fermentation allowed the Valpolicella to absorb the Amarone skins' complex aromas, higher alcohol content, and structure. After roughly ten days, the Valpolicella was transformed, gaining good body, greater complexity of aromas, and a higher alcoholic content. This established a distinct new production method typical of the Valpolicella region.
The creation of this new wine was an act of operational ingenuity. Realizing the residual value in the pressed Amarone skins, the company devised a process to "referment" Valpolicella wine on them. This secondary fermentation allowed the Valpolicella to absorb the Amarone skins' complex aromas, higher alcohol content, and structure. After roughly ten days, the Valpolicella was transformed, gaining good body, greater complexity of aromas, and a higher alcoholic content. This established a distinct new production method typical of the Valpolicella region.