Recioto della Valpolicella Classico

Le riserve

Recioto is a renowned wine with a delightful sweet flavour. Although this characteristic makes the vinification process seem easy, in order to obtain a Recioto with finesse and class it is necessary to follow the production process carefully and skilfully, starting from the selection of the grapes when they are harvested up until they reach the bottle. When served, Recioto has an intense garnet colour and a highly complex bouquet of roses, violets, plum jam and wild fruit. It has an exciting flavour, whose delicacy brings to the mouth all the flavours perceived by the olfactory sense, amalgamated by a sweetness which is adds harmony and balance to the overall effect.

GRAPE VARIETIES

Corvina, Rondinella, Molinara, other indigenous or recommended varieties to finish.

VINEYARD: geographical position and characteristics

The vineyards are situated in the hills to the northwest of Verona in the classic Valpolicella area. The soil is volcanic-tufa, loamy-calcareous, stony. Production is low per vine and per hectare.

SYSTEMS: method and density

Simple pergoletta veronese with 3,500 vines/hectare.

VINTAGE: time and method

At the beginning of October, when slightly over-ripe, the grapes are harvested manually and selected with a view to subsequent raisining: the best parts are chosen, which are the external ones (in local dialect recie, meaning ears, giving rise to the name of the wine).

VINIFICATION

After thorough raisining, the grapes are destemmed and crushed at the beginning of February; during fermentation the must temperature stabilises at around 15°C. Long maceration (25-30 days) with daily pumping follows the fermentation process. After devatting (or separation of the marc) with 12% sugar remaining, "clean" racking is carried out 2-3 times. Towards May-June the wine is transferred to wood for ageing and the long fermentation process continues until December. After further "clean" racking, the wine is bottled and aged for a few months.

RECIOTO&CUISINE

Excellent with pandoro cake, it goes well with all dry sweets and is excellent with fondant chocolate; it should be tried with piquant cheeses. A good pick-me-up when sipped outside mealtimes. Serve at room temperature.