GEOGRAPHICAL LOCATION: Fumane, Verona, in the Valpolicella Classica area.
TYPE OF SOIL: very mixed, mostly clay, chalky and rich in rocks and stones.
PLANTING SYSTEM: Guyot.
PLANTING DENSITY: 5.000 vines/ha
HARVEST: hand picking of selected bunches during the second half of September. WITHERING: Natural over-ripening on drying racks with weight loss of 45/50%
VINIFICATION: Gentle pressing and stem removal at the end of January.
FERMENTATION: in stainless steel tanks at controlled temperature between 8 and 22°C for approximately 25 days with daily pumping-overs.
AGEING: Ripened in wood for 14 months, 2 months of mass ripening and 10 months ageing in the bottle.
ALCOHOL DEGREE: 14,0% –
TOTAL ACIDITY: 7.30 g/l
RESIDUAL SUGARS: 123 g/l
DRY RESIDUE: 41.80 g/l – PH: 3.46
ORGANOLEPTIC PROFILE: Sweet wine, dark ruby red color, has a spice’ rich bouquet with scents of ripened fruits and a full and velvety flavor. It shares with Amarone the grapes’ drying technique, but it differs from it in that the fermentation process is naturally interrupted before all sugars are transformed into alcohol.
FOOD PAIRING: Traditionally Recioto is paired with dry desserts like shortcrust pastry, cantucci cookies, “sbrisolona” (typically veronese dessert) but it also perfectly suits bitter cocoa based soft cakes. It deserves a try alongside strawberries and tropical fruits. Furthermore, for its exceptional roundness, it finds a special spot wth some cheeses, especially with sweet Gorgonzola. It’s best served at 14°C and we recommend to open the bottle one hour before serving.
CHOOSE & COMPOSE YOUR GIFT HAMPERSPrice: 28€CONTACT US
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