Monte Baldon - Recioto Della Valpolicella Classico

Production technique: the grapes are harvested in the fifirst twenty days of September. The fifinest and healthiest bunches are placed in trays, taking the utmost care not to damage the grapes. They are then moved to dedicated dry and well-ventilated fruit stores where they are left to wither until the winter, losing up to 45% of their weight.

Wine-making process: de-stalking and gentle pressing followed by

maceration lasting approx. 25 days during which time manual punching down and pumping over is carried out. Fermentation temperature: 18-20°C. After being drawn off, the wine is transferred into barrels where it is left to mature in the wood for around 10 months, after which it undergoes further ageing in the bottle.

Organoleptic properties: a sweet dessert wine made using carefully selected grapes, which are left to wilt during the autumn-winter period. Intense ruby red colour with a fruity bouquet. A soft and well-balanced flavour with hints of cherry. The perfect accompaniment to traditional desserts from Verona. Best served at 16-18°C, making sure to open the bottle at least one hour before drinking.