Recioto della Valpolicella Classico DOP

"Amandorlato"
Size: 500 ml

Price: 25,00 

Quantity

Recioto della Valpolicella Amandorlato is considered the “father” of Amarone, appreciated by whom was not a lover of the traditional Recioto, because too sweet. The name “amandorlato” comes from the lower content of sugar, in comparison with Recioto (old stories speak sometimes about almond hints or more austere notes). It is made from selected portions (called recie or “ears” in local dialect) of very ripe clusters of healthy grapes, which are then sorted out, examined and rechecked in order to eliminate damaged berries. The chosen few are those destined for the long drying out period known as appassimento, which lasts until February of the following year. After crushing, the raisins are first vinified in stainless steel until April and then, following the racking, are transferred to old oak French barrels.

 

Download Technical Data Sheet

Additional Information

Weight: 1.5 kg

TECHNICAL SHEET

  • Vineyard

    Southwestern exposure at an altitude of 150 to 300 meters, soil calcareous on basalt subsoil.

  • Grapes

    65% Corvina, Corvinone - 25% Rondinella - 10% Molinara

  • Aging

    French oak barrel for 18 months. Bottle 12 months.

  • Analytical data

    Variables according to year. Alcohol: 14,5% vol. - Total acidity: 5,70 g/l - pH: 3,70 - Dry extract: 39 g/l - Residual sugar: 50 g/l

  • Longevity from harvest

    10/15 years

  • Color

    Intense garnet red with orange rims.

  • Bouquet and tasting notes

    Berries, “confetto”, cherries, plums and sour cherries in brandy, spices, vanilla, chocolate, cinnamon, licorice, violet and wildfl owers.

  • Service

    Room temperature in large crystal glasses to fully enhance its unique characteristics.

  • Suggested food pairings

    Pandoro of Verona, jam tarts and dry pastries. Perfect and unexpected match with game (wild boar expecially), pigeon, extra-mature and spicy cheeses.

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