A Valpolicella Superiore that's undergone a unique "Ripasso" vinification method. The wine is aged for about a year before being added to the grape pomace of Recioto, undergoing a second short fermentation over 15 days. It then continues ageing for another 30 months in 20/25 hl Slavonian oak barrels. Its characteristics evoke those of a Valpolicella Superiore, with the enveloping structure reminiscent of Amarone.