Its typical characteristic is the particolar production method used, called "Ripasso". The best part of the Valpolicella wine is fermented on the Amarone vinacce, to increase the alcoholic percentage, obtaining a wine much richer in color, extracts, and flavours.

It has an intense ruby - red colour and fruity perfume, with notes of almonds. In mouth is soft and warm, full-bodied with scent of fruit. It must be served at 18°C, uncorking the bottle one hour before drinking. Excellent when served with red, roasted meat and matured cheeses.