Format: 500ml. Serving temperature: 14 – 16° C. Alcohol content: 12.5%. Technical sheet: NAME: Recioto della Valpolicella d.o.c.g. PRODUCTION AREA: Valle di Negrar, classic Valpolicella GRAPE VARIETIES: 2.5 kg of dried grapes until about mid-January (Corvina gentile, Corvina grossa, Rondinella, Molinara). HARVEST: by hand in the second half of September with grapes placed in crates. The grapes undergo drying until about mid-January. CRUSHING: in January, after sorting the bunches, a gentle crushing is carried out. FERMENTATION: vinification in steel at controlled temperature and contact with the skins for about 40 days with manual crushing. AGING: Fermentation in steel, followed by 18/24 months in large Slavonian oak barrels. At least 12 months in bottle before sale.
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Format: 500ml. Serving temperature: 14 – 16° C. Alcohol content: 12.5%. Technical sheet: NAME: Recioto della Valpolicella d.o.c.g. PRODUCTION AREA: Valle di Negrar, classic Valpolicella GRAPE VARIETIES: 2.5 kg of dried grapes until about mid-January (Corvina gentile, Corvina grossa, Rondinella, Molinara). HARVEST: by hand in the second half of September with grapes placed in crates. The grapes undergo drying until about mid-January. CRUSHING: in January, after sorting the bunches, a gentle crushing is carried out. FERMENTATION: vinification in steel at controlled temperature and contact with the skins for about 40 days with manual crushing. AGING: Fermentation in steel, followed by 18/24 months in large Slavonian oak barrels. At least 12 months in bottle before sale.
