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In collaboration with
Consorzio Tutela Vini
della Valpolicella
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| Recioto |
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Recioto and Amarone are wines obtained from the vinification of withered grapes. The former wine is somewhat sweet, with the presence of a large amount of sugars that have not been fermented. The latter is a dry wine as there is almost no remaining sugar residues. The Recioto wine is important part of the history and tradition of the Valpolicella. In the past, it was the only wine that producers wanted to make from withered grapes. Extensive fermentation leading to the near absence of sugars was not desirable and was considered to alter the product. Thus, while in past years Amarone was considered to be a defective Recioto, at present, based on sales, the contrary is true. The name "Recioto" is derived from an expression in local dialect, "recia" which means a cluster or bunch of grapes (or a part thereof). The botanical name for this is "racimolo", and thus is improbable that the word "Recioto" derived from this term. It is a full bodied wine with a high alcohol content, has a residual sugar content from 60 to 120 gm/liter which makes it a sweet wine. It has odors of violets, black cherries, iris, and spices. Its taste is sweet and harmonious, velvety, warm, and binding. There are also different types of Recioto: from a young wine with prevalent fruity sensations to that those aged for years in wooded barrels or casks leading to sensations of vanilla and candied fruit. As a consequence of the presence of sugars, in the case of Recioto, once bottled fermentation often starts again. However, due to its high alcoholic content has a light sparkling effect; in fact, the regulations of production allow for a sparkling version of Recioto.
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