Cesari Recioto della Valpolicella 50cl

Grape: Rossignola, Corvina, Rondinella

At one time better known than its Amarone counterpart, Recioto, wine much loved by Romans, it is now mainly a dessert wine. There is a long history associated with the name Recioto. It is said that the name derives from the fact that the "recie" (ears), the highest and most exposed part of the bunch and therefore the most sweet and ripe, were used for the drying. But more reliably it is said that the name Recioto derives from the Latin "racemus" (bunch). In fact in many ordinances of the XIII and XIV centuries we find the word "recis", which means "detached and hung bunches". We take particular care in following the production of this wine, beginning with the selection of only the best clusters during harvesting, the delicate drying and the careful checking of its fermentation.

 Grape varieties made up of around 65% Corvina Veronese, 30% Rondinella and 5% Rossignola/Negrara. The grapes to be used in the Recioto production are harvested 1-2 weeks earlier than those for Valpolicella. During the grape harvesting only perfectly unblemished and dry bunches are selected and placed in shallow cases in single layers. They are left to dry in selected, well-aired locations, called fruit cellars, to avoid being attacked by mould. The drying process lasts until the end of February. During these months the bunches are constantly checked and discarded if damaged. At the end of the drying period, the grapes lose 30-40% of their weight whilst their sugar concentration, an indispensable element during the following fermentation stage to ensure a noteworthy alcoholic level (around 18%), is increased. Maceration is carried out on contact with the skins for a period of 20-30 days. After drawing off the lees, the product is sent directly to tonneaux and barriques and continually poured to inhibit fermentation Once the wood ageing period of 12/18 months is over the maturation process is completed by resting in bottles for 6 months.