Recioto della Valpolicella “Vin del Sette”
The harvesting of the best little grapes (“recie” hence the name Recioto) turns, a er a long drying on the uit-drying racks, into a wine with a particular and graceful features. anks to January low temperatures, the high sugar and alcohol content, the Recioto fermentation leads to the formation of compounds which later on will enrich the whole aromatic, gustatory and olfactory complexity.
The Recioto’s preciousness, once reached the perfect maturity, can be con rmed by its long-life qualities. is wine is excellent young, but it can be aged (10-15 years) without losing its qualities.