The best grapes are selected and placed in 6 kg trunks to rest in our orchards to rest for a long period. During the drying season, a sequence of biochemical processes carried out by microorganism like Botritis Nobile, transform part of the sugar into glycerine.
After crushing the grapes, the fermentation begins and is then stopped at just the right time by removing the yeast; the result is a sweet wine. The sweet taste of the Valpolicella’s Recioto is due to the incomplete fermentation of grape sugar into alcohol. The resulting wine ages several months in oak barrels, acquiring aromatic complexity and softness.
Sweet wine characterised by an exceptional structure and intense red ruby colour. At the nose, clear notes of brandied cherry and dried fruits.
Perfect pairing with desserts like fruit cakes and chocolate cakes.