Recioto della Valpolicella “Le Calcarole”

Recioto della Valpolicella Docg


Appellation : Recioto Classico della Valpolicella Docg

Production Area : Negrar

Surface of the vineyard : 1 ha

Grapes : Corvina, Corvinone, Rondinella and Molinara

Type of Soil : Calcareous

Exposure : South-West (315 m a.s.l.)

Plant density : 3200 (older) 4150 (news) vineyards/Ha

Kg of grapes : 2kg/vineyard and 80 Ql/Ha

Brief Description of the Vinification and Aging Process : The fermentation occurs with selected yeasts at controlled temperature (24°C.) in a inox vinegar with a slight daily break of the "vinegar hat" by rotation of it. The aging of the wine is done in wood for 24 months plus 6 for the refinement in bottle.

Dehydration : with the natural method inside wood-cases and gratings in a well-ventilated spaces with periodic monitoring of the status of the grapes. The crushing is done according to the age of the grapes in early or mid-February.

Alcohol content : 13.5% vol.

Sugar residue : 150 gr./l

Visual, olfactory and taste characteristics : Intense ruby ​​red color, with red fruit jam and spice scents. The taste is round, warm and enveloping with a typical bitter aftertaste due to the soil type. Very persistent in the end.

Matches : Interesting with spicy cheeses and dried pasta dessert. Also it is the perfect with dark chocolate (up to 70% cocoa).

Recommended serving temperature : 16°C.

Bottles produced : about 5000/year da 0,375 l