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Produced from 60% corvina, 15% corvinone, and 20% rondinella grapes, plus a touch of molinara, this intensely fragrant wine shows flavors of dark fruits, violets, milk chocolate, and sweet spice. The wine ferments in stainless steel tanks and ages for 18 months (12 in oak) prior to bottling. Although this wine is extremely approachable in its.
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Farm founded more than forty years ago by the parents of the current owners , small, unpretentious, but supported by so much enthusiasm . Until not long ago the wine production were conferred on the local Cantina Sociale .Today, seven brothers and cousins have inherited an activity that has them fully involved and engaged , reaching considerable size.
Recioto della Valpolicella one of the oldest sweet wines in Italy
The Recioto wines are sweet with intense red berry flavors, heavy body, high alcohol content, and medium-to-high tannins. The Ripasso Method. Except for the 'passito', there is also the 'ripasso' method. It uses grape skins from a fermenting Amarone della Valpolicella. A bit before the fermentation is over, Amarone is drained off the skins.
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The term "Recioto" should give the style of these wines away immediately. The term refers to a historic Veneto drying process in which the ripest of Corvina grapes are dried by laying them out on mats or hanging them from ceilings so the grapes "raisinate," thereby concentrating their natural sugars. In short: wines produced in this style are lusciously sweet—and also hard to find.
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Recioto is the father of Amarone and one of the oldest wines in the world. Numerous historical testimonies state that in Valpolicella a sweet wine was produced from dried grapes from before the Romans colonized the region starting in the first century BC. Amarone, in fact, according to legends, was born by mistake in quite recent times during.
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Recioto takes its name from racemes, the minute bunches known as "recie" that grow on the sides of the bunch, like ears. Recioto della Valpolicella is a sweet, red DOCG wine produced exclusively from native vines such as Corvina, Corvinone (up to a maximum of 50% in replacement of Corvina) and Rondinella, but also with smaller percentages of Cruina, Forselina, Negrara and Oseleta, and.
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Recioto was the traditional wine produced according to this method, and originally, Amarone was Recioto wines that had fermented for too long. Unlike Amarone, Recioto della Valpolicella may be used to produce a sparkling wine. Ripasso is an Italian wine produced when the partially-aged Valpolicella is contacted with the pomace of the Amarone.
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Dear Amanda, "Recioto," as in "Recioto della Valpolicella," refers to a dessert wine made from grapes that were dried on mats after picking. This process turns the grapes closer to raisins, concentrating the flavors. The wines are lovely and taste how you'd expect raisins-turned-wine to taste, rich and sweet.
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A similar wine, known as Recioto Della Valpolicella, is made using a similar drying-out method to Amarone. This, however, is a sweeter-style of wine and was what encouraged producers to initially produce Amarone wine. This Recioto wine, although produced in the same way, generally has about 50g of Residual Sugar.
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Recioto della Valpolicella is a DOCG sweet passito wine produced exclusively in Valpolicella, in the province of Verona. It is made only with grapes of native vines: Corvina (45-95%), Rondinella (5-30%), Corvinone (up to 50% maximum to replace Corvina), Oseleta and Negrara. Up to 25% of red grape varieties authorized for the province of Verona.
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The tradition was passed down over the ages until the sweet version of this wine, called Recioto, was eclipsed by the dry version, the result of a longer fermentation process that transforms all sugars into alcohol, in the second half of the last century. This is how Recioto Amarone was born, now known as Amarone della Valpolicella.
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Amarone and Recioto are wines that can last for 10 years or more in the bottle and improve with age (although, let's be honest, both are also great upon release). As Amarone ages, its pleasant.
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The term 'recioto' is not used all over Italy but rather it is traditional to the Veneto region of northeastern Italy. The most important Recioto wines are Recioto della Valpolicella, a red wine, and the white Recioto di Soave, a rare sweet made from the Garganega grape. Recioto is a wine word, which you see on some Italian wine labels.
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Recioto della Valpolicella Classico is a sweet red wine from the Classico heartland of the Valpolicella region in Veneto, north-eastern Italy. It is made according to the production conditions of the Recioto della Valpolicella DOCG, but exclusively from vineyards within the traditional, delimited Classico viticultural zone.
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Highlights. Both of these full-bodied Italian red wines can be rich in flavour and have the Corvina grape at their heart, but Amarone is dry, or off-dry in taste, while Recioto della Valpolicella is sweet. Legend has it that Amarone was born after a Recioto fermentation was left too long. Before fermentation, the two styles have a lot in common.
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Recioto has always been one of the wines of reference of the Veronese production and has an ancient history that goes back to before the Roman era: it was called Raeticum or Acinaticum at that time. It is from Recioto that, in the 1920s, the modern Amarone Classico was born - noteworthy Amarone was originally called "Recioto Tipo Secco"..
