2007 Recioto della Valpolicella Classico DOC

A fabulously rich yet elegant classic recioto from this top producer. Recioto was, at one time, better known than its drier Amarone counterpart. A wine much loved by Romans, it is now enjoyed mainly as a dessert wine.

There is a long history associated with the name Recioto. It is said that the name derives from the fact that the recie (ears), the highest and most exposed part of the bunch and therefore the most sweet and ripe, were used for the drying. But more reliably it is said that the name Recioto derives from the Latin racemus (bunch).

Particular care is taken in the production of this wine, beginning with the selection of only the best clusters during harvesting, the delicate drying and the careful checking of its fermentation. The result is superb!

Tasting Notes
Deep crimson colour with purple tones. Intense liquored-cherry aroma with faint and well integrated hints of wild berries, vanilla and toastiness when poured. A smooth, strongly structured wine with balanced tannins sweet to the palate - delicious. Serve at room temperature or ever so slightly chilled.

Matching
Best matched at the end of the meal with shortbread and cakes, dried fruit and strawberry-based fruit salad. It is also an excellent partner to chocolate. Its particular fruitiness together with its delicate vanilla and toasty hints, also make it an excellent after-dinner wine.

Winemaking Notes
Grapes: 65% Corvina Veronese, 30% Rondinella and 5% Molinara. 
During the grape harvesting only perfectly unblemished and dry bunches are selected and placed in shallow cases in single layers. They are left to dry in selected, well-aired locations, called fruit cellars, to avoid being attacked by mould. The drying process lasts until the end of February. During these months the bunches are constantly checked and discarded if damaged. At the end of the drying period, the grapes lose 30-40% of their weight increasing their sugar concentration, an indispensable element during the following fermentation stage. Maceration is carried out (contact with the skins) for a period of 20-30 days. After drawing off the lees, the product is sent directly to tonneaux and barriques and continually poured to inhibit fermentation. Once the wood ageing period of 12-18 months is over, the maturation process is completed by resting in bottles for 6 months.