"This year’s best sweet wine, the colour recalls deep waters full of black cherries and blackberries. Its exquisite sweetness, its coaxingly silken palate, its pristine contours and vividness, even more than its aroma, make it an absolute oenological and viticultural masterpiece. Bravo! (Luca Maroni, Annuario dei Migliori Vini Italiani, 2010)"
Delicious to the taste, because the great fruity sweetness is perfectly freshened by a living, lively acidity, which gives a very pleasant sensation, because it dampens all sweeter, larger ones, bringing freshness and fragrance in the mouth, cleaning up perfectly from all sugary syrupy eventually tracks, thus giving a feeling of great composure of great finesse, elegance.
Harvest period: from the second week of September starts the selection of grapes, which lasts until the end of October.
Drying: grapes, selected and picked by hand, are put on racks to wither from September to March, with an average drop of grape weight of 80%.
Stalk removal and fermentation: the pruning occurs as the Amarone, but in March. Very slow fermentation allows the extraction of colouring, tannins, and aromatic components of the skins. About half the period of fermentation takes place in steel tanks at controlled temperatures; then the must is transferred into barriques where it remains, to ferment until late spring. The high concentration of sugar not done it will cause gradual discontinuation.
Aging: the Recioto is left Aging in barrique oak barrels until bottling.
Serving temperature: 16-18 degrees.