Recioto della Valpolicella classico


Grape varieties: Corvina, Corvinone, Rondinella and a small percentage of other ancient grape varieties.

Organoleptic description: Deep ruby red in colour with purplish reflections. Intense hints of wild berry, cherry and sour cherry jams, perfectly preserving the flavour of raisined grapes. A few years after bottling, notes of dried figs and cloves develop. On the palate, it is enveloping, full-bodied, sweet and well-balanced, with its characteristic freshness.

Vinification: After being picked by hand, carefully selecting the best bunches, the grapes are gently placed in wooden boxes (plateaux), where they will remain for the time needed to reach the required sugar content, about 3 months. Here, they lose up to 40% of their initial weight. Corvina grapes, in particular, undergo a natural process of aromatic transformation by means of cellular respiration, which makes this wine unique in the world.
Once the grapes have been crushed and destemmed, fermentation takes place in small steel tanks, where the must and pomace are processed for about 15 days with a submerged cap. This minimises the risk of bacterial contamination and allows optimum extraction of polyphenolic substances without extracting lees and tannins that are aggressive on the palate. The wine is then racked with a high residual sugar content characteristic of this noble nectar. Following this, after several pumping over operations, the wine remains in cement tanks for about 6 months before being bottled. Racking takes place with a high residual sugar content.

Alcohol/Vol.: 13.5%

Longevity: From 15 to 50 years.


Pastries, also shortcrust, ‘cantucci’ (almond biscuits) and our typical ‘sbrisolona’ cake, dipped into wine by those with a sweet tooth. Dark chocolate.


13°-14° C.