When Amarone is made the ripest bunches of grapes are laid out for several months to dry before the being pressed. By this time the grape is half its original size so when they are pressed the juice is intense and rich. Once the Amarone has been made, the wine maker takes the left over skins and mixes this with the light Valpolicella wines. This bit is called Ripasso, repassing the skins through the wine. The result is a red not as full as Amarone and not as light as straight Valpocicella.