Grape Variety: 70% Corvina and Corvinone, 10% Rondinella, 5% Molinara and 15% native varieties, Pelara, Oseleta, Dindarella
Aging: french oak tonneau for 18 months. Bottle for 12 months.
Color: deep and intense garnet red colour .
Fragrance: extremely complex aromas, of berries and sugared almonds, of cherry and plum jam, of black cherries in alcohol, with a light hint of spices, vanilla, chocolate, cinnamon and licorice. Shades of violet, iris and wild field flowers.
Taste: the body is sweet and delicate, harmonious and soft as velvet.
Serving Temperature: open at least an hour before pouring and serve at 18°- 20° C.
Pairing suggestion: Pandoro di Verona, Panettone, dry sweets, tarts and shortcrust pastry. It is the red wine that best accompanies chocolate. Captivating alone, between meals, on any occasion, especially as a couple.
During the harvest, the external parts of the bunches (in dialect recie or ears, hence the name Recioto) of the Corvina, Rondinella, Molinara grapes are selected and then left to dry naturally.
In January, approximately half of the “recie” are pressed and the fermentation, often triggered (due to the rigours of winter) by slightly heating a small part of the must, continues slowly at a temperature of around 10 degrees centigrade.
At the beginning of March, the remaining grapes, with a very high sugar content, are pressed and the must obtained previously and still fermenting is added to this must.
Racking begins when the alcohol reaches 12 – 13% of the total volume and fermentation is definitively interrupted shortly after, with the wine still retaining over 10% residual sugar.
Awards and Prizes (a selection)
Luca Maroni Yearbook 2018 – 91/100 – 2013
I Vini di Veronelli 2013 – ★★★ – 2005 The
Wine Advocate 2013 – 91/100 – 2007
Città del Vino 2013 – Gold Medal – 2006
Selezione Centro Nazionale Vini Passiti 2013 – Gold Medal – 2005
Verona Wine Top 2013 – 2007
International Wine Challenge London 2002 – Gold Medal – 1999
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