Organoleptic characteristics: The complex production process gives rise to a wine with a deep red color with violet or garnet glares if aged, with an intense aroma of dried fruit and cherries in spirit, and with full, fat, strong and sweet flavour. Historical-cultural infos and curiosities: This sweet wine was already known in Roman times, when it was transported in barrels along the Claudia Augusta way (linking Germany with the Adriatic Sea passing for Verona). Diluted with water and with spices, it was particularly appreciated during the banquets of patricians. In the fifth century, Cassiodorus, minister of the Visigoth king Theodoric, spoke of a wine made from semi-withered grapes in a region called Valpolicella. Serving suggestions: Excellent with desserts (especially dry or chocolate pastry) Production area: Valpolicella, in the province of Verona. Production techniques: This DOCG is famous for manual selection of the grapes directly in vineyards, for drying grapes stored in appropriate rooms for about 100-120 days and for stopping the fermentation typical of this wine. According to the regulations two versions are allowed: Quiet and Sparkling. The special technique of drying grapes, characteristic of this wine, makes it very popular and sought after all over the world. Grape varieties allowed for its production: Recioto della Valpolicella has achieved the DOCG only in 2010 and, according to the regulations, the involved grapes must be Corvina Veronese (from 45% to 95%, with the possibility to use up to 50% Corvinone, a clone of Corvina) and Rondinella (from 5% to 30%). To produce this wine grapes from Barbera, Negrara, Rossignola, Sangiovese and Trentino vineyards (alone or in combination up to a maximum of 15%) can contribute.
