Recioto della Valpolicella

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Recioto della Valpolicella

Recioto is a full-bodied, sweet and complex red wine. Recioto already existed in Roman times, earlier than the familiar Amarone. Amarone It turned out that Amarone was Recioto's "mistake". It is said that on a certain day, the sugar that Recioto should have was completely fermented into a dry wine with higher alcohol content. This beautiful mistake has made Amarone wine more famous than Recioto today. It has become the most representative wine of the Valpolicella region. Recioto Amarone Della Valpolicella appeared on the early wine labels, because Amarone was still living in the shadow of Recioto at that time and had not yet become independent. Then in 1968, Recioto was awarded the DOC legal production area level and became Recioto Amarone Della Valpolicella DOC / Recioto Della Valpolicella DOC.

Region

Recioto della Valpolicella, as the name suggests, is produced in Valpolicella. Valpolicella is located in Vento (Veneto) in northern Italy. The production area is quite extensive and can be roughly divided into 3 regions, namely Valpolicella Classica, Valpolicella Valpantena and Valpolicella Orientale. In addition to Valpolicella, Vento's Soave and Gambellara also produce Recioto-style wines.

Wine Making Process

To concentrate the natural sugars and flavors in the wine, producers traditionally dry the grapes. The grapes are picked in whole bunches and stored in a dry room with high temperature and low humidity for anywhere from three weeks to three months. As the grapes dry, they are stripped of their water and concentrated into the desired sweetness and flavors for wine. After the drying process is complete, the grapes are lightly pressed and the must is fermented until it reaches the desired balance of alcohol strength and sweetness. Winemakers stop fermentation early so that the yeast cannot convert all the sugar in the grape juice into alcohol, leaving some of the sugar in the wine. Recioto can have a residual sugar content of 50 g/L or more. Finally the wine is aged for at least two years in Slavonian oak barrels.

Winemakers generally use Valpolicella's local grape varieties Corvina, Corvinone, Rondinella and Molinara for brewing. Several varieties have their own characteristics and can be used to complement each other.

Corvina: Flavors of sour cherries with less tannin.

Corvinone: A late-ripening variety with intense fruit and spice aromas.

Rondinella: It means "swallow" in Italian, and the color of the fruit is darker.

Molinara: Deep purple or blue in color with very high acidity.

Flavor and Food Pairing

Recioto della Valpolicella often has a charming aroma of violet flowers, ripe cherries, and cranberry fruit. Aging develops derivative licorice and coconut aromas. Pairs well with blue cheese, berry desserts, sweet pies and more.

Famous Winery：

Giuseppe Quintarelli

Le Salette Pergole Vece

Masi Mezzanella Amandorlato

Tommaso Bussola

Domini Veneti

What's the difference between Recioto and Amarone?

The two are also mainly brewed with the native Italian grape Corvina, which has a strong flavor and a thick body. In general, Amarone is a dry or off-dry red wine, while Recioto della Valpolicella is sweet.

Recioto della Valpolicella

Region

Wine Making Process

Flavor and Food Pairing

What's the difference between Recioto and Amarone?

Watch the YouTube video to learn more

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