Amarone and Valpolicella

Made from three varietals, Corvina, Rondinella and Molinara.  Grapes are harvested and laid out on mats, left to dry. Afterwards they are pressed and that juice becomes Amarone.  The left over grapes are then used in the production of Ripasso Valpolicellas, a great value wine when looking for Amarone style at 1/3 the price. The end result is a lush wine rich in velvet and raisin, well balanced with a high lvl of alc that goes unnoticed.  Included below are wines that go thru the same grape drying process known as apassimento.