Recioto Classico della valpolicella doc

"Boscopiano" vineyard, Arbizzano hamlet in Negrar village.
Warp soil of medium calcareous mixture. South-east exposition, in a well-aired area.
Vines breeding is traditional "Pergola veronese" and "Pergola trentina". These are useful to allow grapes' bunches ventilation and adeguate maturity.

First decade of October.
Grapes' bunches are handly harvested and stored in wooden cases for drying (3-4 months).
In the tradition respect only fan are used in the drying period.

Corvinone 40%
Corvina gentile 30% 
Rondinella 30%

Partial thinning and softly clusters' pressing are first step of vinification's process. Grapes than soak for 15-18 days in steel tanks at low temperature (1-2 °C) to favour greater concentration of primary aromas.
The increasing temperature after maceration period allows alcoholic fermentation (30-35 days in anaerobiosy environment at 13-15 °C).
Natural equilibrium between alcool and still high residual sugar (130 gr/lt) allows to interrupt the fermentation process, and obtain Recioto.

Alcohol: 14%
Residual Sugar: 100-110 gr/lt
Total Acidity: 5,7-6 gr/lt
Dry extract: 32 gr/lt

4 months in steel tanks
15 months in oak tonneaux (7,5 hl)
15 months in French oaken casks (5 hl)
6 months in bottle.

Open 1 hour before consuming
Service temperature 18°C
Wine for desserts perfectly combining with dried biscuits or for meditation