Format: 500ml. Serving temperature: 14 – 16° C. Alcohol content: 12.5%. Technical sheet: DENOMINATION: Recioto della Valpolicella d.o.c.g. PRODUCTION AREA: Valle di Negrar, Valpolicella classica. GRAPES: 2.5 kg of dried grapes until around mid-January (Corvina gentile, Corvina grossa, Rondinella, Molinara). HARVEST: by hand in the second half of September with placement of grapes in crates. The grapes are subjected to drying until about mid-January. CRUSHING: in January, after sorting the bunches, a soft pressing is carried out. FERMENTATION: vinification in steel at controlled temperature and contact with the skins for about 40 days with manual pressing. AGING: Fermentation in steel, followed by 18/24 months in large Slavonian oak barrels. At least 12 months in bottle before sale.
Price VAT included
Format: 500ml. Serving temperature: 14 – 16° C. Alcohol content: 12.5%. Technical sheet: DENOMINATION: Recioto della Valpolicella d.o.c.g. PRODUCTION AREA: Valle di Negrar, Valpolicella classica. GRAPES: 2.5 kg of dried grapes until around mid-January (Corvina gentile, Corvina grossa, Rondinella, Molinara). HARVEST: by hand in the second half of September with placement of grapes in crates. The grapes are subjected to drying until about mid-January. CRUSHING: in January, after sorting the bunches, a soft pressing is carried out. FERMENTATION: vinification in steel at controlled temperature and contact with the skins for about 40 days with manual pressing. AGING: Fermentation in steel, followed by 18/24 months in large Slavonian oak barrels. At least 12 months in bottle before sale.
