Recioto della Valpolicella
Classico
Grapes varieties:
45% Corvina
30% Corvinone
25% Rondinella
Production area:
Hills near Negrar di Valpolicella
Altitude varies from 280 to 450 mt. a.s.l.
Vineyards exposition South-East and South-West
Age of the vines: from 60 to 65 years
Training systems: Pergola Veronese (3300 vines per Hectare)
Winemaking process:
The grapes to produce Recioto “TB” are selected in the middle of September. They’re brought in the Fruttaio and left in
wooden plateaux where they are left to dry naturally for 6 months.
In March the grapes are pressed, and fermentation starts with selected yeasts after 15 days of maceration. During the next 30 days pumping-overs and skins submersion are performed daily.
After this period, the wine is moved to a steel tank with its fine lees.
It completes its fermentation and aging in wooden barrels.
Aging:
80 months in 225 L new barriques
Bottling:
The Recioto Classico “TB” is bottled after 6 years of aging and it stays 1 year in bottle before being sold.
The production amounts to 1.000 bottles.
Serving temperature:
From 18° ai 20°C
From 64.5 to 68°F