Recioto della Valpolicella D.O.C.G.
Denominazione d’Origine Controllata e Garantita
Stronghold of tradition and seldom appreciated beyond the confines of Valpolicella, this wine is the symbol of festive spirit and friendship for the people of Verona. Harnessing the spontaneous identifiability and aroma of ripe grapes in a glass is the primary objective of our Recioto della Valpolicella d.o.c.g. The search for balance between seducing sweet smoothness, fresh drinkability and the tannic structure of a red wine is what makes this wine surprising, attractive and not sickly – and what makes a Recioto truly grand. To make it we rely on tradition and the spontaneity of nature that shaped this wine in the past. With a minimum contribution on our behalf, we confide in the monumental concentrations of original matter to secure the ability of this wine to surprise for many years to come.
Grapes: Field variety is typical of Valpolicella with Corvinone and Corvina amounting to 40% each and the rest (20%) being Rondinella.
Alcohol: 13 % Vol.
Vineyards
The plot is the most suitable terroir of the vineyard in Zovo, between the hills of Quinzano to the north of Verona, at an altitude of 220 metres above sea level and exposed to the south-east. The very inclined soil is shallow, very clayey and organised in terraces. Vines are trained according to the Guyot system with over 6000 plants/ hectare and production of less than 80 quintals/hectare.
Aging
After racking, the wine is transferred into French vats, previously used for aging other wines, and racked whenever its spontaneous fermentation resumes. The result of these operations is a naturally stable sweet wine after 12 months of aging. The wine is bottled and aged in bottles for 12 months before marketing.
Vinification
The most loosely-packed, ripest bunches are placed in small boxes during the third week of September and left to raisin in special ventilated rooms. Repeated, painstaking selection of the bunches during raisining allow us to preserve the grapes until a very high degree of concentration is obtained.
Grapes are selected again and crushed during the month of February. Vinification consists of a cold maceration period followed by fermentation for approximately 10 days with punching-down and pumping-over until half of the sugar content is converted.
Sensory features
Garnet red colour with intense ruby hues. Intense aroma with notes of raisins, dried flowers and chocolate and pleasant nuances of dried fruit, like apricot. Sweet but not sickly mouthfeel with a well-balanced acid base and smooth tannins. Sweetness persists after swallowing with a grapey nose that clears the palate.
Combination
Traditionally served with classical festive cakes it is equally pleasant as sweet interlude in meals. Serve slightly cooled in adequate but not excessively large glasses.
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