Recioto

The origin of this wine comes from the local dialect word “recie” which means ‘‘ears‘’, the external appendices of the more exposed grapes, riper and richer in sugar.



We know that the Emperor Augustus used to drink the “ vinus reticus” from Valpolicella which was a kind of sweet wine made using the grape-drying technique which is nowadays famously associated with the name of Recioto. At that time only Recioto was produced in Valpolicella. However, the passing of time, the changing of the seasons, following the fermentation of the grapes, which have always been processed in the same way, have all progressively given rise to a wine which is now notably drier than the original. This transformation may have initially represented a problem, but this dry and thus more bitter Recioto, rather than the sweeter version, has now established itself and become increasingly appreciated.Thus Amarone was created, taking its name from the characteristic bitterish taste.

Recioto is then considered “the father” of the Amarone because it comes from the same careful combination and drying of grapes on racks.
The grapes destined for Recioto are generally picked even later than those destined for the Amarone and have an even greater sugar content. They are left to wither for an even longer time, developing a more intense and concentrated aroma and a natural sweetness, in addition to the natural halting of fermentation, which takes place because in the presence of such a high level of sugar the yeast cannot act in the same way as for the Amarone.
The Recioto is a typical dessert wine from this area. It is suitable to go with dry buiscuits, fruit tarts and dry cakes such as the local” sbrisolona” or "'pissota""as well as with chestnuts and dark chocolate.