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Recioto is the most authentic typical wine of Valpolicella area. Its name comes from the “recie”, the upper part of bunches which were dried to produce this wine. They are the most suitable to produce Recioto, because they are sugary and fruits are not too cloe to each other, so that the air can better flow in between during the drying process.
During the harvest, only the best bunches are selected for the drying process. The grapes are placed in wooden trays and dried for at least 4 months. This concentrates the sugars and allows the development of new flavours, which can be produced just through this drying process.
At the end of this process, the grapes are pressed and the must so produced starts its fermentation into steel tanks. Once 2/3 of the fermentation is completed, we separate wine from grape skins. The wine starts the refinement, which is carried out for 2-3 years in steel tanks before being bottled.
The drought of summer 2015 didn’t affect negatively the maturation of grapes.
The hints of mature grapes are matched to a nice acitidy; at the end of tasting, the sweetness of wine leaves the mouth clean.
This Recioto vintage is extremely versatile: thanks to these characteristics, it is possible to pair this wine to risotto, fat meats and blue- and fat- cheese. Its perfect pair tough is with dry desserts (biscuits, shortbread, etc.).
Pressing date: 19th January 2016
Maceration on skins: 18 days
Sulphur Dioxide and/or ascorbic acid: Sulphur Dioxide 5 g/hl
on must, no ascorbic acid.
Use of selected yeasts: No
Stabilization Process: static, spontaneous
Refinement in steel: 42 months
Refinement in bottle: min. 1 month.
Wine yield from grapes (%): 40%
Bottle type: Bordelaise expo
Cork type: natural cork
Certifications: organic wine
Soil: Clay, chalky and very rocky soil.
Altitude: 300 m.
Vine variety: Corvina 40%, Corvinone 30%, Rodinella 25%, Molinara, Cabernet, Croatina
Type of farming: Pergola of Verona
Vine age: 3-40 years
Plant density (plant/ha): 3500-4000
Production vine (kg/plant): 2-2,5 kg
Production per hectare (kg/ha): 8,000-10,000
Treatment: copper e sulphur, sexual confusion
Fertilizer: manure every 3-5 years, according to the need.
Harvest: 11th-30th September 2015
Harvest Method: manual, in wooden trays
Drying Process (duration): 121 days
Use of purchased grapes: no
Certification: organic agriculture.
Alcohol content: 15,6 %vol
Total acidity / volatile acidity (g/l): 7,7 / 0,98
Dry Extract: 63,9
Total sulphur dioxide: 31 mg/l
Residual sugar: 55,2 g/l