Vineyards and winemaking
The 2019 Recioto combines 65% Corvina, 20% Rondinella and 5% Molinara with a small proportion of other traditional old-vine grapes. Corteforte selects particularly ripe berries from its Fumane vineyards, including the sun-exposed outer sections of the bunch known locally as the recie.
After several months of appassimento, part of the crop was pressed in January and fermented cool. The remaining, intensely sweet fruit was pressed in early March and incorporated into the fermenting wine; fermentation was arrested with natural grape sugar still present, followed by maturation in a mixture of old and new wood and several months in bottle.
Tasting notes
Appearance
Lustrous dark ruby with vivid garnet reflections.
Nose
Ripe raspberry, Morello cherry and plum compote are scented with violet and wildflowers. Liquorice, vanilla and a touch of cinnamon appear beneath the fruit, with dark chocolate adding depth.
Palate
Generous and satin-textured, with sweet red and black fruit held in balance by refreshing acidity. The palate remains clear and energetic, finishing with cherry, cocoa, gentle spice and a fine savoury grip.
Food pairing
Pair with sticky toffee pudding, dark chocolate mousse, blackberry and apple crumble, or oat biscuits with Stilton. Its cherry character is equally appealing beside a simple flourless chocolate cake.
Background story
Recioto carries one of Valpolicella’s oldest winemaking traditions, concentrating selected grapes by drying them after harvest and retaining a portion of their natural sweetness. Amarone is historically linked to this method, but Recioto remains the more openly luscious expression.
Corteforte’s version is made on a small scale at the estate’s historic Fumane property, where Carlo Maria Cerutti began bottling commercially in 1989. The combination of staged pressing, cool fermentation and patient maturation gives this 2019 a layered sweetness intended for measured 50cl service.
