1999 Recioto della Valpolicella DOC Mezzanella Amandorlato

The wine originates in the historic Vaio Mezzanella vineyard, sited high up in the hills above Negrar in the Valpolicella Classico zone at altitudes of 365-381 metres above sea level. The favourable southern exposure, the vineyard's deep stony soil and the excellent ventilation guarantee the production of high quality grapes which, in due course, yield this rare wine of unique complexity. With neither the sweetness of a regular recioto nor the bitterness of a traditional amarone wine, its style is known as Amandorlato - mandorla means almond, which is a characteristic of the taste.

This wine has all the complexity and structure to delight the sophisticated wine lover.

Tasting Notes
The colour is an opaque ruby red. The wine shows a warm and overwhelming bouquet of fruit in alocohol, as well as prunes and cooked cherries. A fine, sweet-non-sweet fruitiness characterises the aroma. The sensations in the mouth follow through those of the nose. The finish is particularly rich of tertiary complex aromas, particularly of chocolate and tobacco.

Matching
This is a classic after-dinner wine which is perfect with strongly flavoured mature cheeses or green-veined cheeses such as gorgonzola. It also makes an ideal accompaniment for the intense and exotic aromas of a good cigar. Otherwise enjoyed as a meditation wine.

Winemaking Notes
Recioto is produced with the ancient wine making method called appassimento (drying of the grapes). After harvest, the best clusters of grapes are laid on bamboo racks in the lofts of the farmhouse on the vineyard, where large windows allow a natural ventilation. By February, the grapes weigh 35-40% less and have a naturally enhanced concentration. Only the Corvina grapes are affected by botrytis ("noble rot"). After a delicate pressing and destalking, the grapes ferment for 45 days in large Slavonian oak barrels, at low, natural temperatures.

When racked the wine is sweet, pulpy, intensely fruity and of a brilliant ruby colour. Fermentation proceeds slowly in barrels of 25 hectolitres, where also the malolactic takes place. The wine spends 2 years in these new oak barriques before bottling, where it is allowed to age a further 6 months prior to release.