The grapes are subsequently pressed gently, followed by skin maceration at low temperature for 8-10 days. The fresh organic wine then goes through this unique "ripasso" process, where it is passed through and a necessary step for Amarone in February. This second maceration promotes the extraction both of tannins, which give this wine its longevity, and rich dried-fruit aromatics persistency of Amarone.
ABV: 14.50%