Recioto della Valpolicella Classico DOP

Size: 500 ml

Price: 25,00 

Quantity

Recioto wine is made with the external portions (the “ears”, or recie in local dialect, hence the name Recioto) of the grape clusters, the best exposed to the sun,

therefore the ripest. The same grapes used for Amarone (Corvina, Rondinella and Molinara) are employed here, and a similar appassimento method is performed. In January half of the “recie” are pressed and their fermentation is triggered by heating the juice until it reaches a constant temperature of 10°C. In early March the remaining grapes, extremely rich in natural sugars, are pressed, and their juice is added to the fermenting one. This traditional old method enhances the unique aromas and flavors of the grapes. The wine is drawn off at 12-13%. Fermentation is completely arrested a few months later, when the residual sugar is no less than 10%.

 

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

    70% Corvina, Corvinone - 10% Rondinella - 5% Molinara - 15% other native grape varieties as Pelara, Oseleta, Dindarella

  • Aging

    French oak barrel for 18 months. Bottle 12 months.

  • Analytical data

    Variables according to year. Alcohol: 14% vol. - Total acidity: 6,70 g/l - pH: 3,70 - Dry extract: 39 g/l - Residual sugar: 100 g/l

  • Longevity from harvest

    10 years and over

  • Color

    Dark ruby red.

  • Bouquet and tasting notes

    Extremely complex, a mix of berries and “confetto”, cherry jam and plums, sour cherry in brandy combined with a mild reminiscent of spices, vanilla, chocolate, cinnamon, licorice, violet, iris and wildflowers.

  • Service

    Room temperature in large crystal glasses.

  • Suggested food pairings

    Pandoro of Verona, Panettone, dry pastries, jam tarts and shortbreads. Delicious with chocolate. Wonderful also sipped on its own and as an after-dinner drink.

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