This wine is a blend of 80% Corvina, 10% Rondinella, and 10% Croatina and Oseleta. Once the dried grapes for the Amarone have finished fermenting, selected batches of Valpolicella wine are combined with the lees of Amarone, thus starting a second fermentation that slightly increases the alcohol content and gives the wine deeper color, increased extract, and more complex aromas. The result is liquid velvet.