Qualification: Recioto della Valpolicella DOCG Classico
Grapes: Corvina, Corvinone, Rondinella and other autochthonous grapes
Size: 50 cl
Production: Last week of September, manual picking of carefully selected grapes to be dried naturally. Natural drying process in a traditional hilly fruttaio (drying room at 400 m a.s.l.) for about 140 days. Destemming and soft crushing of grapes during winter. Fermentation at low temperature (max. 15°C) in small stainless steel tanks for 40-50 days, 10 of which of cold pre-fermentative maceration on grape marcs. Daily pumpings and delestage; fermentation is stopped by repeated pourings and “Cold technology”. Malolactic fermentation in wood until completion. Batonage on own yeasts in barriques.
Ageing: 12 months in wooden barrels; 6 months in bottle
Service Temperature: 15-18°C depending on the occasion or the food pairing.
A deep garnet red colour with violet hues. An intense aroma, particularly fruity when the wine is young, with hints of red fruits and undergrowth, spices, coffee and bitter chocolate. A good alcohol content, a full-structured wine with some residual sugar that gives the wine a sweet, velvety, warm, embracing, elegant, intense taste with a very long aromatic persistence and with evident hints of fruit jam and vanilla.
Dry, chocolate or spicy desserts, bitter chocolate, dried fruit, mustards, cheeses, foie gras.