The term "Ripasso" refers to a winemaking technique in which the grape skins from a previous fermentation are added to a new fermentation of the same grape variety. This results in a wine that has more flavor and complexity than a wine that is made from only the fresh grapes. Grapes were harvested in the cool of the evening to enhance flavour and colour profile then crushed and fermented for 2 days. Then dry grapes are added to engender secondary ferment and increase flavour complexity and intensity. Following skin contact of 15 days the free run was separated from the bag pressings. The outstanding level of quality grapes was the key ingredient to give more structure, body and flavours to this superb wine – it is intensely aromatic and rich and shows similar flavours to the more expensive Amarone. Dark chocolate, espresso beans and, dark ripe cherries abound.