The noble ancestor of Amarone
Recioto is one of the oldest and most prestigious expressions of Venetian winemaking, a dessert wine whose thousand-year history has its roots in Roman times. Considered the noble ancestor of Amarone, Recioto owes its name to the “recìe” (ears in Veronese dialect), i.e., the upper parts of the bunch, which are more exposed to the sun and therefore richer in sugars. Production follows a rigorous method: after the harvest, the best bunches are selected and left to dry for 3-4 months in ventilated fruit rooms, where they lose up to 40% of their weight, concentrating aromas and sugars. Fermentation is interrupted before all the sugars are converted into alcohol, thus preserving the natural sweetness that characterizes this extraordinary wine.
A glass of velvety complexity
Recioto della Valpolicella, produced mainly from Corvina, Corvinone, and Rondinella grapes, has a fascinating intense ruby red color with garnet reflections. The aromatic profile is extraordinarily rich: wild berry jam, black cherries preserved in alcohol and prunes intertwine with notes of cocoa, coffee, sweet tobacco and oriental spices. On the palate, it impresses with its perfect balance between enveloping sweetness, structured body, and a fresh acidic vein that prevents it from becoming cloying. Alongside the classic version of Valpolicella, there is also Recioto di Soave, produced from Garganega grapes, with a golden color and aromas of exotic fruit, honey, and saffron. Traditionally paired with dry pastries, dark chocolate, and blue cheeses, Recioto is also a surprising companion for sweet and sour dishes and for meditation.
