Amarone from Valpolicella is produced by blending Corvina, Corvinone, Rondinella, and Molinara. The grapes are picked late to ensure a high level of ripeness and then dried in order to concentrate the flavours during pressing - this technique is called appassimento. It takes about twice as many grapes to make Amarone and the lengthy fermentation time is often longer than 45 days. Amarone is then aged in oak for a minimum of two years. This produces a wine that is rich, full-bodied, with flavours of blackberries, dark fruit, and chocolate. Pair with BBQ ribs, rack of lamb, or steak.