Recioto della Valpolicella Classico DOCG

Vineyard and terroir

The grapes come from the estate's own vineyards in Negrar, Valgatara and Fumane.

Grapes

Corvina 50%, Rondinella 40%, Molinara 10%. Corvina contributes good acidity and cherry notes and is widely used in blends to add depth. Rondinella brings herbal notes, colour and body, and highlights Corvina's delicate spice. Molinara adds tannins and fresh acidity; by law its share of the blend may not exceed 15%.

Vinification

After harvest the grapes are dried to remove excess moisture, which concentrates their aromas and natural sweetness. Drying is complete in January–February, when the grapes are gently pressed. The must ferments slowly at a controlled 22–23 °C until the desired balance of alcohol and sugar is reached.

Ageing

The wine is aged in temperature-controlled stainless steel tanks, then cold-bottled on a modern sterile line using computer technology.

Label / history

Made in limited quantities and only in the best years. The Recioto style began in Valpolicella, where winemakers sought to give more complexity, depth and richness to wines from red grapes in the cooler western part of Veneto.