Sant’Ambrogio di Valpolicella, hamlet Conca D’Oro (Verona)
Corvina Veronese 40%, Corvinone 20%, Rondinella 25%, Croatina, Teroldego, Merlot, Oseleta, (authorized non-aromatic grape varieties) 15% tot.
Limestone and sandy soils of medium density in vineyards located at an elevation of 100m.
Pergola corta veronese, guyot. 12 tonnes per hectare.
Manual harvest in mid-September depending on the climate and the varieties. The bunches are placed directly on the boxes for drying.
In February, after the drying period, the grapes are de-stemmed, crushed and vinified in steel tanks at a controlled temperature of 20 ° C for about 30-35 days. Alcoholic fermentation takes place with the contact between the solid part (skins and seeds) and the must. During this phase, called maceration, the anthocyanins, assisted by the formation of alcohol, leave the solid part and pass into solution. The peculiarity of the Recioto winemaking process is the stopping of fermentation to preserve the percentage of sugar necessary to ensure the typical structure of this wine.
13,5% by vol.
In 0,75 l
TASTING NOTES AND FOOD PARING
One of the characteristics that most distinguishes it, is the clear scent of black cherries and cherries.
It can be combined with fruit-based desserts and pies and even chocolate and traditional dry pastries.