Format: 500 ml. Serving temperature: 14–16 °C. Alcohol content: 12.5%. Technical sheet: Denomination: Recioto della Valpolicella D.O.C.G. Production area: Valle di Negrar, Valpolicella Classica. Grape blend: 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 are dried until about mid-January. Crushing: in January, after sorting the bunches, a soft pressing is carried out. Fermentation: vinification in stainless steel at controlled temperature with skin contact for about 40 days, with manual pigeage. Aging: fermentation in steel, followed by 18–24 months in large Slavonian oak casks. At least 12 months in bottle before release.
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Format: 500 ml. Serving temperature: 14–16 °C. Alcohol content: 12.5%. Technical sheet: Denomination: Recioto della Valpolicella D.O.C.G. Production area: Valle di Negrar, Valpolicella Classica. Grape blend: 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 are dried until about mid-January. Crushing: in January, after sorting the bunches, a soft pressing is carried out. Fermentation: vinification in stainless steel at controlled temperature with skin contact for about 40 days, with manual pigeage. Aging: fermentation in steel, followed by 18–24 months in large Slavonian oak casks. At least 12 months in bottle before release.
