Recioto
The origin of this wine comes from the local dialect word "recie" which means "ears", the external appendices of the more exposed grapes which are 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. 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 the well - known Amarone - which means the big bitter - compared with the sweet Recioto.
Recioto is considered "the father" of the Amarone because it comes from the same careful combination of indigenous grapes (Corvina, Rondinella and Molinara) and drying of those 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 goes with dry biscuits, fruit tarts and dry cakes such as the local "Sbrisolona" or "Pissota" as well as with chestnuts and dark chocolate. I like to pair it with a home-made dark chocolate cake.
In Valpolicella, some wineries also have a small production of sweet white wine called Passito. This wine is superb and greatly matchable not only with desserts but also with tasty and mature cheeses.
Another famous wine is the Valpolicella Classico Superiore Ripasso made using the traditional "Ripasso method". Many classic Valpolicella wines use the traditional Ripasso method of refermenting the young wine on the skins of the grapes dried for the Amarone and Recioto. Some call it the baby Amarone.
Via the following link www.brigaldara.it you can see the organoleptic card of each of our wines.
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