“My project was born in 2015 together with my great friend Franco Allegrini, owner of the Allegrini winery, a winery known all over the world for it’s extraordinary wines. We produce about 35.000 bottles a year and harvest our grapes manually, only selecting the best bunches. All our vineyards are located in the recognized Classico area of Valpolicella. The history of the winery dates to 1600 where wine has been produced since the beginning.” Vanni Pasquali, ejeren af Vantorosso.
Natural over-ripening on drying racks with weight loss of 45/50%. Gentle pressing and stem removal at the end of January. MALOLACTIC FERMENTATION: partial (the drying process substantially lowers the amount of malic acid). Fermentation in stainless steel tanks at controlled temperature between 8 and 22°C for approximately 25 days with daily pumping-overs. Ageing: Ripened in wood for 14 months, 2 months of mass ripening and 10 months ageing in the bottle.
Sweet wine, dark ruby red color, has a spice' rich bouquet with scents of ripened fruits and a full and velvety flavor. It shares with Amarone the grapes' drying technique, but it differs from it in that the fermentation process is naturally interrupted before all sugars are transformed into alcohol. Traditionally Recioto is paired with dry desserts like shortcrust pastry, cantucci cookies, “sbrisolona” (typically veronese dessert) but it also perfectly suits bitter cocoa based soft cakes. It deserves a try alongside strawberries and tropical fruits. Furthermore, for its exceptional roundness, it finds a special spot with some cheeses, especially with sweet Gorgonzola. It's best served at 14°C and we recommend to open the bottle one hour before serving.
Appellation: Valpolicella Classico, Fumane
Druesort: Corvina Veronese 50%, Corvinone 45%, Rondinella 5%
Indhold: 50 cl.