A full-bodied, intense and important red wine obtained from Corvina, Rondinella and Molinara grapes, native Veronese varieties born by mistake when a cellarman forgot to pour a barrel of sweet wine which over time became less sweet and therefore bitter hence the name Amarone. Today the production technique of this renowned wine starts from the resting of the grapes in wooden crates in the lofts, ventilated environments where the grapes rest for a few months so that when they dry they lose weight and naturally concentrate sugars, aromas and colour. Thanks to this period of rest, the unmistakable concentration, pleasantness and its gustatory fullness are obtained that consecrate it to the lord of Valpolicella, a wine appreciated all over the world with an export quota that exceeds 65% whose reference markets are the USA. , Switzerland; Germany and the United Kingdom. Another peculiarity of Valpolicella is the technique of passing the wine over the pomace of Amarone which in 1873, at the Universal Exhibition in Vienna, consecrated another iconic wine: Valpolicella Ripasso DOC. The technique consists in making the Valpolicella wine ferment for 15 days on the residual pomace of Amarone della Valpolicella DOCG and thus becoming Valpolicella Ripasso DOC. This contact between pomace and wine favours the passage of tannins to the wine which give it greater structure and longevity but also greater alcohol content and roundness than the Valpolicella DOC.