About this wine
Vineyard and terroir
The grapes originate in Marano di Valpolicella, Sant’Ambrogio di Valpolicella and San Pietro in Cariano.
Grapes
Corvina, Corvinone and Rondinella, complemented by indigenous Molinara, Dindarella and Croatina.
Vinification
Selected bunches are harvested by hand from mid-September. They undergo appassimento for four months on special racks at ambient temperature with forced ventilation. Fermentation lasts 30 days at 13–15°C with maceration on the skins.
Ageing
The wine matures for six months, with 70% held in steel and 30% in barriques, followed by three months in bottle.
Technical data
Alcohol: 13%. Available in a 500 ml bottle.
Serving and pairing
Serve at 15°C with Pastafrolla della Lessinia, pears cooked in Recioto with cinnamon, or piquant blue cheeses.
Label / history
Recioto is presented as the oldest wine in the Valpolicella tradition and was known to the ancient Romans as reticum. Historically it was made from the upper extremities of the bunches, called recie—“ears”—which gave the wine its name. Today, it is produced by selecting the best bunches and drying them in dedicated fruttai.
