It is the eternal struggle between lovers of Amarone della Valpolicella and those who instead think that, for 'everyday' use, the richness of Amarone is excessive, preferring it to the more approachable Ripasso. When the "baby Amarone" in question has the makings of this I Berari, Valpolicella Ripasso Superiore DOC signed by Monte Cillario, the comparison is even more arduous. Because in this case we are dealing with a wine 'with a structured body, but which maintains its finesse in a velvety soul', as its producers effectively describe it. 50% Corvina, 30% Corvinone, 15% Rondinella and 5% other varieties, this Ripasso comes from vines cultivated with care and respect, partly trained with the traditional Veronese Pergola system, partly with more modern systems such as Guyot. Once the Amarone fermentation is complete, the best cuts of the wine suitable for becoming Valpolicella are re-fermented, according to the traditional 'ripasso' technique, on its marc. This allows a slow refermentation lasting 7 - 8 days, which gives the finished wine more richness in terms of colour, extracts and aromas. After an initial refinement in steel, the wine is then matured in tonneaux and barriques for about 18 months, followed by a further 4 months resting in the bottle, before being definitively put on the market. Intense ruby red, it offers a distinct aroma of red fruit, with hints of vanilla and cocoa. In the mouth, it is warm, velvety and full-bodied. Good persistence, due to the optimal combination of extracts and phenolic substances. A perfect wine to accompany all meat dishes as well as medium-aged cheeses.