Recioto della Valpolicella Classico DOCG

The grapes are harvested and placed in trunks to rest in our fruit-room where a sequence of biochemical processes carried out by microorganism like Botritis Nobile, transform part of the sugar into glycerine.

After crushing the grapes, the fermentation begins and is then stopped at just the right time by removing the yeast; the result is a sweet wine. The sweet taste of the Valpolicella’s Recioto is due to the incomplete fermentation of grape sugar into alcohol.