After additional fermentation, the wine ages for about 10-12 months in Slavonic oak barrels (80%) and French oak tonneaux (20%), before being left to refine in bottles for another 6 months. Deep ruby red colour. The very first sensation is of ripe rich fruit, dark cherries and sweet spices. It has a great persistent rich taste followed by its warm and elegant body.

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The "Ripasso" technique was traditionally used to strengthen the Valpolicella wine and consists of refermenting the wines of the same vintage or previous vintages on the fermented dregs of the dried grapes used to produce Amarone, this contact leads to a second fermentation lasting 6 to 12 days and gives the wine extra fragrance, alcohol content and body.

Salvalai has been producing quality wines since 1870. Wine-making traditions are expressed to the full in a winery whose wines have been popular and respected throughout the world for many years now. In the late '60s, Salvalai was one of the first wineries in the area to successfully export its wines beyond Italy's borders.

 Excellent with pasta dishes and grilled or stewed red meat, it can also be served with moderately aged cheese and game.