This is Recioto made like in the old days, when Recioto meant Valpolicella. It is moderately sweet, elegant and balanced, with scents of morena cherry and spices. This is wine for the heart, it puts us in a good mood, makes us feel younger and tastes like celebration. It is a wine that combines sweetness and character: virtuous qualities that my Grandmother, to whom this wine is dedicated, used to say men should possess too.

Varieties

Principally a blend of Corvina Veronese and Corvinone, remaining small percentage of other autochthonous varieties as permitted in the production regulations.

Gegraphic Location

Jago (Negrar in Valpolicella) and Figari (Marano di Valpolicella) hilly areas in Valpolicella Classica close to Colle Masua.

Characteristics of the vineyard

Altitude: between 215 and 305 m above sea level.

Exposure: east, Negrar in Valpolicella and west, Marano di Valpolicella.

Type of soil: soils originating from marine sediment, calcareous, not very deep and of average fertility.

Planting System: Guyot, from 3700 to 4500 vines per hectare.

Harvest

Manual harvest, from middle September to the beginning of October; the grapes are carefully selected and placed in small baskets for drying.

Yield: 30-35 hectolitres of wine per hectare.

Vinification

The berries are gently destemmed and crushed.

Fermentation temperature: 8 - 15 °C.

Length of maceration: 3 - 4 weeks, with daily remontage and delestage every 2 – 3 days; the wine, still containing a good amount of unfermented sugar , is then drained.

Malolactic fermentation: spring.

Ageing in steel tanks: 1 month.

Ageing in wood: 9 - 12 months in barrique.

Ageing in bottle: 6 months.

Wine characteristics

Colour/Aroma/Taste: deep red, with scents of morena cherry, vanilla and preserved fruits.

Alcohol content: 15,5% Vol.

Available bottle size: 0,50 lt.

Food pairing

Surprising with cheese, it pairs well with traditional pandoro and panettone, as well as flan tarts and dry cakes.

Serve at 14 – 16 C° in medium bowled glasses.