Recioto wine is made with the external portions (the "ears", or recie in local dialet, hence Recioto) of the grape clusters, the best exposed to the sun therefore the ripest.
The same grapes used for Amarone (Corvina, Rondinella and Molinara) are employed here, and a similar appassimento method is performed. In January half of the "recie" are pressed and their fermentation is triggered by heating the juice until it reaches a constant temperature of 10°C. in early March the remaining grapes, extremely rich in natural sugars, are pressed, and their juice is added to the fermenting one. His traditional old method enhances the unique aromas and flavours of the grapes. The wine is drawn off at 12-13% and fermentation is completely arrested a few months later, when the residual sugar is no less than 10%. Aging takes place in a mix old and new wood, and than after a few more months spent in the bottle the wine is finally ready for sale. Grape
Varieties: Corvina (65%), Rondinella (20%), Molinara (5%) with other indigenous old vines.
Colour: Dark ruby red.
Bouquet: Extremely complex, a mix of berries, cherry jam and plumes, with a mild spicy quality and notes of liquorice, cinnamon, vanilla and chocolate. In its younger phase, the wine characteristic floral scents (violets and wildflowers).
Palate: Sweet and silky, delicate and harmonious.
Suggested food pairings: baked desserts with little cream, like the traditional Panettone and Pandoro of Verona, biscotti, pies and shortbreads. Delicious with Chocolate dessert. Is also recommended as an after dinner drink.
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