Recioto della Valpolicella Classico DOP





It is considered the father of Amarone, appreciated by those who did not like traditional Recioto because it was too sweet. The name of “amandorlato” derives from its lower sugar content (according to old different stories or for its hint of almond or for its more austere notes). In harvest, as well as for the traditional Recioto, the healthiest and most mature external parts of the bunch are harvested and selected (in dialect, ie ears), placed in drying until the following year, in order to obtain the highest gradation sugary possible. The must then ferments until April in steel and after an initial decanting, it depletes the sugar residue in old oak (September – October).