Format: 500 ml. Serving temperature: 14–16 °C. Alcohol by volume: 12.5%. DENOMINATION: Recioto della Valpolicella D.O.C.G. Production area: Valle di Negrar, Valpolicella classica. Grape varieties: 2.5 kg of dried grapes (Corvina gentile, Corvina grossa, Rondinella, Molinara); drying until about mid-January. Harvest: hand-picked in the second half of September and placed in crates. Pressing: in January, after sorting the bunches, a soft pressing is carried out. Fermentation: vinification in stainless steel at controlled temperature; skin contact for about 40 days with manual punching down. Aging: fermentation in stainless steel, followed by 18–24 months in large Slavonia oak casks. At least 12 months in bottle before release.
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Format: 500 ml. Serving temperature: 14–16 °C. Alcohol by volume: 12.5%. DENOMINATION: Recioto della Valpolicella D.O.C.G. Production area: Valle di Negrar, Valpolicella classica. Grape varieties: 2.5 kg of dried grapes (Corvina gentile, Corvina grossa, Rondinella, Molinara); drying until about mid-January. Harvest: hand-picked in the second half of September and placed in crates. Pressing: in January, after sorting the bunches, a soft pressing is carried out. Fermentation: vinification in stainless steel at controlled temperature; skin contact for about 40 days with manual punching down. Aging: fermentation in stainless steel, followed by 18–24 months in large Slavonia oak casks. At least 12 months in bottle before release.
