Wine guides

Wines of Veneto, Recioto della Valpolicella

Bottiglia Recioto | Enjoy Food & Wine
Written by EFW Staff

Recioto della Valpolicella DOCG

Core of the history and the tradition of this area, Recioto della Valpolicella is a sweet Passito red DOCG wine of Veneto which production is allowed only in Valpolicella, in the province of Verona, in the municipalities of Marano, Fumane, Negrar, S. Ambrogio, S. Pietro in Cariano, Dolcè, Verona, S. Martino Buon Albergo, Lavagno, Mezzane, Tregnago, Illasi, Colognola ai Colli, Cazzano di Tramigna, Grezzana, Pescantina, Cerro Veronese, S. Mauro di Saline e Montecchia di Crosara.
It is allowed to obtain it with grapes coming from autochthone wines:
Corvina, in a variable percentage from 45% to 95%;
Corvinone, for a maximum percentage of 50% instead of Corvina;
Rondinella, from 5% to 30%;
• lower percentage, Forselina, Negrara and Oseleta.

The withering of the grapes is generally carried out in places called “fruttai” on the hills that guarantee best weather conditions. It goes on after the grape harvest for a period that can vary from 100 to 120 days. The withering of the grapes and the consequent increasing of the sugary content and the extract, guarantee a final product, refined or elegant.

Organoleptic properties

Recioto Valpolicella con panettone - Enjoy Food & Wine

The DOCG Recioto della Valpolicella is just for the wines of the following types:
“Recioto della Valpolicella”, with reference to “classic” and “valpantena”;
“Recioto della Valpolicella” spumante, also with reference to “Valpantena”;

DOCG wine Recioto della Valpolicella Classico has a strong red colour, sometimes with violet shades tending to dark red because of the ageing, characteristic smell and strong sweet, velvety and pleasant taste. It has a great structure and a good alcoholic volume.

DOCG Recioto della Valpolicella Classico Spumante has a fine and lasting foam, strong red colour sometimes with violet shades, typical and intense smell, delicate, full, warm and sweet taste.

It is perfect served at the end of the meal paired with chocolate desserts as Sacher, but also dry confectionery or the classic Christmas desserts as Pandoro and Panettone. The suggested serving temperature is 12°C.

Imagine source:

http://mobile.lenotti.it/
http://www.enocibario.it/

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EFW Staff