Amandorlato
Recioto della Valpolicella Classico DOP
Many consider it the “father” of Amarone.
It was in fact appreciated by those who did not care for the traditional Recioto, considered too sweet: its fermentation was therefore prolonged until the percentage of sugars was halved (from 120/150 to 50/60), obtaining a more alcoholic and less sweet product.
29,00 €
Downloadthe technical sheet
An intense, refined, emotional wine that expresses the soul of Valpolicella.
Description
Many consider it the “father” of Amarone.
It was in fact appreciated by those who did not care for the traditional Recioto, considered too sweet: its fermentation was therefore prolonged until the percentage of sugars was halved (from 120/150 to 50/60), obtaining a more alcoholic and less sweet product.
The name “Amandorlato” comes from its lower sugar content (for its more austere notes or, according to old tales, for its hint of almond).
At harvest, as with the traditional Recioto, the healthiest and ripest outer parts of the bunch are picked and selected (in dialect recie, meaning “ears”), and left to dry until February of the following year. The must then ferments until April in steel and, after a first racking, is aged in old oak.
Technical details
Grape varieties
20% Rondinella - 5% Molinara
10% other native grapes permitted by the production regulations
Ageing
Analytical data
Alcohol: 14.5% vol. - Total acidity: 5.50 g/l
pH: 3.70 - Extract: 39 g/l - Reducing sugars: 50 g/l
Colour
Longevity
Serving
Bouquet and tasting notes
Recommended pairings
Awards and recognition
2025 Vini buoni d’Italia
2024 Guida ai Vini Bio
International Wine City Challenge 2019
The Wine Advocate 2013
I Vini di Veronelli 2012
Wine Enthusiast 2012
Wine Enthusiast 2010
Verona Wine Top 2004
International Wine Challenge London 1997
