Recioto della Valpolicella DOCG Classico

Bunches are hand picked and rigorously selected at the end of September. Traditional natural drying of the grapes starting at the end of September for at least 140 days with a natural weight loss of 35-40%. Fermentation at controlled temperature, followed by a 30 days maceration on the skins. Racking of the wine still sweet. (130 g/l of sugar). Cooling and cleaning of the wine to stop the alcoholic fermentation. The resulting wine is refined only in stainless steel tanks at a temperature below 4°C until bottling.

Ruby red colour. Fruity, fragrant, velvety, sweet taste with intense note of cherry and “marasca cherry”.

Total acidity 6 g/l; Residual sugar 135 g/l; Dry extract 36 g/l.