Grape varieties: Corvina, Corvinone and Rondinella.
Production area: high hills in the Valpolicella Classico production area between 300 and 500 m. a.s.l.
Soil composition: calcareous deposits on volcanic rocks.
Growing systems: traditional “pergola veronese” on stone wall terraces called “marogne”.
Vinification: after a careful selection in the vineyard, the grapes are placed in trays and left to dry in our drying loft called “fruttaio”, located on high hills. This “appassimento” process is very slow, in order to support the concentration of sugar, structure and aromas. In the first months of the year following the harvest, the grapes are gently pressed and a long and slow fermentation in contact with the skins takes place and is stopped by lowering the temperature once the right sugar content is reached. After racking, Recioto is aged for a long time in barrique before bottling.
Food pairings: Recioto is traditionally paired with butter shortcrust pastries and the famous Pandoro the typical Christmas cake from Verona. It is also appreciated with blue cheeses such as the famous Stilton. Try it with dark chocolate, as a meditation wine. It will be a nice challenge!
Service temperature: 14-16 °C.