Recioto della Valpolicella DOCG Classico

Organoleptic profile: Sweet wine, dark ruby red colour, has a spice' rich bouquet with scents of ripened fruits and a full and velvety flavour. It shares with Amarone the grapes' drying technique, but it differs from it in that the fermentation process is naturally interrupted before all sugars are transformed into alcohol. 

Food pairing: Traditionally Recioto is paired with dry desserts like shortcrust pastry, cantucci cookies, “sbrisolona” (typically veronese dessert) but it also perfectly suits bitter cocoa based soft cakes. It deserves a try alongside strawberries and tropical fruits. Furthermore, for its exceptional roundness, it finds a special spot wth some cheeses, especially with sweet Gorgonzola. It's best served at 14°C and we recommend to open the bottle one hour before serving.

Name: Recioto della Valpolicella DOCG Classico
Vine Varieties: Corvina Veronese 50%, Corvinone 45%, Rondinella 5%
Geographical location: Fumane, Verona, on the hills of the historically classic Valpolicella. 
Harvest: hand picking of selected bunches during the second half of September.
Drying: Natural over-ripening on drying racks with weight loss of 45/50%
Winemaking: gentle pressing and stem removal at the end of January.
Malolactic fermentation: partial (the drying process substantially lowers the amount of malic acid).
Elevage: Ripened in wood for 14 months, 2 months of mass ripening and 10 months ageing in the bottle

Alcohol degree: 14% - Total acidity: 7.30g/l - Residual sugars: 123 g/l - Dry residue: 41.80 g/l - PH: 3.46

Bottles: 500 ML