||Recioto della Valpolicella Docg Classico
||Sant’Ambrogio di Valpolicella (VR), frazione Conca D’Oro
||Corvina Veronese 40%, Corvinone 20%, Rondinella 25%, Croatina, Teroldego, Merlot, Molinara, Oseleta 15%
||From mid-September, depending on climate and variety. Manual harvesting in drying crates
||When the grapes are harvested, they are placed in boxes that guarantee excellent ventilation and taken to ventilated, climatically controlled premises: the fruttai. The grapes remain in the fruttaio for a period of 120 days. During this period, as the berries dehydrate, the concentration of sugars and polyphenols increases.
||In February, after the drying period, the grapes are destemmed, crushed and vinified in steel tanks at a controlled temperature of 20° C for about 30-35 days. Alcoholic fermentation takes place with contact between the solid part (skins and seeds) and the must. During this phase, called maceration, the anthocyanins, aided by the formation of alcohol, leave the solid part and pass into solution. The particularity of the Recioto vinification process is the halting of fermentation to preserve the percentage of sugar necessary to guarantee the typical structure of this wine.
||In oak barriques where there is a natural micro-oxygenation with stabilisation of the colour and evolution of the aromatic component. The wine is then placed in the bottle placed horizontally for at least 9 months to complete the formation of the bouquet.
||13 % Vol