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Review Recioto della Valpolicella Classico 2016 ½ fles
An Amarone, where the fermentation is stopped and residual sugar remains. This is an extremely elegant way of making slightly sweet wine. Brigaldara knows it!
The grapes used in the Recioto are grown on vines that are more than 20 years old. They are still grown in the Pergola Veronese style. The grapes must be in perfect condition to undergo the long drying process. Yeast is added to stimulate the natural yeasts present in the wine.
The different processes are carried out in the central fermentation phase to ensure that the fermentation is continued. The processes also contribute to the color extraction. The fermentation naturally stops once the balance point between alcohol and residual sugar has been reached. The maturation in wood follows the tradition of the Valpolicella Classica area and is carried out in oak barrels of 25hl.
Recioto is only produced in the best years when appassimento and natural fermentation procedures are able to reach a quality level high enough to meet the standards required by the tradition of this product.
|Match with||Spicy Oriental, Red meat, strong Cheese, clove- and cuminCheese, Wild|
|Profile||Concentration with aging on wood|
|Grapes||40% corvina, 20% corvinone, 40% rondinella, molinara, sangiovese|