Recioto della Valpolicella Classico

Color: Intense ruby color.

Bouquet: It delivers a sweet, enveloping fragrance of ripe berry jam. There are notes of cherry, wild strawberry, blueberry and fragrant hints of dark, red rose.

Taste: The mouth is velvety with a delicious balance of sweetness and fruit-acid freshness overlaying a savory and tannic mid-palate. Luscious bites of ripe berries accompany the long finish.

Alcohol by volume: 13%.

Serve: 16-18°C (61-64°F). If the weather is warm you can chill it a little more and let it move toward optimum temperature in the glass.

Food Pairing: In the ancient tradition of the Valpolicella district, Recioto was opened on special occasions and served with the traditional special dishes of those events. The enormous drinkability of the Venturini Recioto makes it a perfect wine to accompany a dessert of fancy biscuits or a tasty Sachertorte, but we also recommend you try it with savory dishes, such as spicy cuisine, aged cheese or flavorful salami.

Production area: Situated in the hilly area of Valpolicella Classica:  Monte “Le Brugnine”. Height above sea level: around 250 meters.

Vineyard exposure: Mainly South-West.

Soil: Very light limestone rich in fossils.

Training System: Pergola Trentina (Trento trellis).

Density: About 3,000 vines per hectare.

Average of vines: 30 years old.

Number of buds per vine: 20-25.

Harvest: Third week of September, manual picking and sorting.

Production Technique: The finest bunches are selected and arranged on hurdles or trays in special rooms, which must be dry and well ventilated, until February. During this time, they lose about 40% of their weight.

Vinification: End of February. Pressing: traditional, keeping the grapes in bunches.

Fermentation: Fermentation temperature between 10/15 °C . Duration of maceration: 30 days. Daily remontage. Slow fermentation. Transfer into stainless steel wine jars. Frequent decanting to retain most of the residual sugar.

Aging: Maturing in bottles for 6 months.