Recioto della Valpolicella DOCG

Uses the same grape blend and appassimento process as Amarone, but fermentation is stopped to preserve residual sweetness. Deep garnet with opulent cherry, raisin, chocolate, and spice flavors. Amarone was actually discovered when a Recioto fermented to dryness.

Recioto della Valpolicella's history begins in ancient times when Valpolicella's winemakers began producing sweet wines from dried grapes, a technique that predates the modern dry Amarone style. The name "Recioto" derives from "recie" (ears), referring to the top part of the grape cluster that receives the most sun and develops the highest sugar concentration. The wine was traditionally made for special occasions and celebrations, its sweetness making it a prized dessert wine. The modern Amarone style emerged in the 1930s when producers began allowing Recioto to ferment to dryness, creating a new category of Italian wine. The appellation received formal recognition in 1968 as DOC, then elevation to DOCG in 2010, codifying the production zone and quality standards. Recioto della Valpolicella's distinctive character comes from the appassimento (drying) process, where grapes are dried for 100-120 days, concentrating sugars and flavors. The wine's international reputation grew in the 20th century, when it became recognized as one of Italy's finest dessert wines, celebrated for its richness and complexity. Today, Recioto della Valpolicella represents the finest expression of Valpolicella dessert wine, with the wine's rich, sweet character providing perfect accompaniment to chocolate and other rich desserts.

Recioto della Valpolicella production follows strict DOCG regulations, using the same appassimento technique as Amarone. Grapes (primarily Corvina, Rondinella, Molinara) are harvested in late September, then dried (appassimento) for 100-120 days in special drying rooms (fruttai). The grapes lose 30-40% of their weight, concentrating sugars and flavors. After drying, the shriveled grapes are pressed, yielding a must of exceptional concentration. Fermentation occurs slowly at controlled temperatures, but is stopped before all sugar is converted to alcohol, leaving residual sugar and creating the wine's characteristic sweetness. This distinguishes Recioto from Amarone, which ferments to dryness. The wine must age minimum 2 years before release. Traditional producers favor large Slavonian oak botti, while modernists may use French barriques. The wine must achieve minimum 12% alcohol and contain residual sugar. The wine must pass rigorous quality controls and can age for decades in proper storage.

Recioto della Valpolicella represents Valpolicella's dessert wine tradition, a wine that demonstrates the region's capacity for producing world-class sweet wines. In Veneto and throughout Italy, Recioto della Valpolicella flows at special occasions and dessert courses, its rich, sweet character providing perfect accompaniment to chocolate and other rich desserts. For Venetians, Recioto della Valpolicella represents the region's winemaking heritage, a wine that honors ancient techniques while expressing the unique terroir of Valpolicella's hillside vineyards.