Vinification

The harvest takes place at the end of September, with hand picking and selection of the best and most sun-exposed grape bunches. The grapes are dried in drying lofts, where they lose 45-50% of their weight. They are then destemmed and gently crushed, followed by temperature-controlled fermentation in stainless steel vats at 15-18°C. The wine is racked while still sweet, cooled, and cleaned, with several racking operations to prevent further alcoholic fermentation. Maceration lasts for 20 days with frequent pumping over. The wine is aged for about 12 months in French oak barriques and then 6 months in bottle.

Sensory Characteristics

Ruby red in color with garnet red reflections. On the nose, it is rich in sweet and exotic spices, accompanied by the typical hint of candied fruit. It has silky and enveloping tannins, with a lingering balsamic finish.

Gastronomy

This wine pairs perfectly with dark and milk chocolate desserts, and is delicious with blue cheeses, even spicy ones, as well as tarts and sweets made with black cherries. It can be enjoyed on its own or accompanied by a good Tuscan cigar.

Appellation

Recioto della Valpolicella DOCG

Grape Varieties

Corvina Veronese and Rondinella

Alcohol Content

13.5% Vol.