Recioto della Valpolicella

Pre-dating in roman times, the name stems from “recie”, dialect for mature grapes “ears”. The grapes, Corvina, Corvinone, Rondinella and Molinara are hand-picked at the end of September or beginning of October when fully mature and placed in full bunches on wooden racks until they possess the ideal concentration of sugar. 4 - 5 months later the wine is made and the fermentation is stopped early to give the wine the heightened sugar levels. Intensely concentrated, sweet, great structure, full bodied, round and soft.