Recioto della Valpolicella D.O.C. Classico
A refined process, which starts from a winemaking and rasping of the grapes, followed by a controlled fermentation and maceration on the skins, at monitored temperature for 20 days, in small barrels. Replacements frequent and periodic delestages during the first phase of fermentation, alongside manual punching exhaustion of sugars.
Aging in wood: 36 months - Bottle aging: 12 months
The expressive finesse of this Recioto is to try with shortbread stuffed pies of red fruit jam. The just mentioned sugars and the fatness which is fitted to make it perfect for a pecorino cheese.
|Grape composition||Corvina, Corvinone e Rondinella|
|Production area||Valpolicella Classica, hilly area (m 280 above the sea-level) with southern exposure|
|Traning system and planting patterns||Pergola veronese|
|Avarage age of the vineyard||30 years|
|Yield per hectare||29 hl|
|Grape harvest||First days of October, manual harvest in boxes. Withering in the loft for about 130 days (drop weight of the bunch at around 50%)|