Description
Our Recioto is produced only during the best vintages, when drying and fermentation can guarantee a quality level that meets the high standards imposed by the history and tradition of this wine. The grapes we employ for
Recioto are trained using the traditional Pergola Veronese system and are more than 20 years of age: carefully selected, they must be very healthy and crunchy to face an extremely long drying. Fermentation is carried out
favouring the indigenous yeasts in the cellar and is designed to delicately extract colour and noble substances from the skins. It stops naturally, once the balance between alcohol and residual sugars is reached.
DATA SHEET
Grape variety: Corvina 55%, Corvinone 25%, Rondinella 20%
Training system: Pergola veronese
Planted area: 5 ha – 4,000-5,000 vines/ha
Year of planting: 1970
Harvest: The grapes are hand-harvested during the second half of September.
Winemaking: The grapes are selected in the vineyard, placed in crates and left to dry in the drying loft. During fermentation, the wine is always in contact with the grape skins.
It is pumped over twice a day with a delestage half way through fermentation, favouring colour extraction.
Aging: 2 years in large wooden barrels.
pH: 3.36
Dry extract: 127
Sugar residue: 86.2
Alcohol content: 15%
Tasting notes: Intense red ruby loaded with mocha, black cherries, plums, espresso and spices. The intense fruit is nicely balanced by an underlying energy and focus. Sweet perfumed notes wrap around the long, satisfying finish.
