The selected grapes are pressed after 15 days of drying in the drying room. This is followed by a phase of fermentation and maceration in stainless steel at a controlled temperature. Then, between January and February, the wine is re-fermented for 5 or 6 days on the marcs of the freshly drawn Amarone. This technique, called "Ripasso", produces a more structured, powerful and harmonious wine than the Valpolicella Classico. And it is precisely these unique characteristics that make it defined, somewhat jokingly (but not too much), as the "baby Amarone". The production process is completed by a slow rest in large oak barrels. Intense bouquet, with notes of black cherry, red fruit, blueberry and pleasant hints of spice and rhubarb, this Ripasso from Rubinelli Vajol is a full and round wine. Great structure. The high alcohol content, however, is well balanced by velvety tannins, thus proving to be a wine with excellent drinkability. Pure elegance.