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Recioto of Valpolicella Classico
Grape Varietals: Corvina, Rondinella, Corvinone, Molinara, Oseleta. The grapes have been dryed for 1 month.
Vineyard Location Located in the hills of the Valpolicella Classico area. It’s Vigolo hill in Negrar
Altitude 100-180 meters above sea level
Exposure South-east
Soil Characteristics clayey and chalky soils
Harvest end-September
Harvesting Method Manual selection of the best bunches
Drying process Naturally dried for 4 months in the drying facility where the grapes lose 40-45% of their original weight
Fermentation & Aging In temperature controlled stainless steel tanks with natural yeasts. The fermentation required around 35 days and 3 times each day we make a gentle breaking up of the marc with air to extract much more as possible from the skins! The wine has a 10 month aging in the frech oak barrel.
Color very Deep ruby red
Bouquet A spicy bouquet, with hints of dried fruit
Taste Round, full and velvety on the palate. It’s the sweet version of Amarone, it shares the same production method for the drying of the grapes, however, ferments
differently in that the process is interrupted before all the sugar turns into alcohol. A very concentrated wine.
Food Pairings Traditionally this wine has been enjoyed with dry desserts, such as shortbread, cantucci (dry almond cookies), sbrisolona (a local crumb cake), however it also pairs well with dark chocolate soft cakes. Try it with strawberries and tropical fruits as well. Thanks to its outstanding roundness, it perfectly enhances some cheeses, especially a mild Gorgonzola. Serve at 14°C and open the bottle an hour before consuming.
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