Valpolicella doc classico
This wine owes its name to the area where it is produced. It is made from it’s vinification following the harvest. It is a young and friendly wine that is good for any context.
This wine owes its name to the area where it is produced. It is made from it’s vinification following the harvest. It is a young and friendly wine that is good for any context.
This wine is made with the “ripasso” technique, that consists in re-fermenting (pouring over “ripassare”) the Valpolicella wine on the fermented pressed Amarone della Valpolicella grapes and/or Recioto della Valpolicella grapes, during the latter’s racking period.
The grapes of this wine are left to dry in the grape drying facility called “fruttaio” for a short period, they are then pressed and, in some vintages, combined with pressed fresh grapes.
The grapes of this wine can be left to dry in the grape drying facility called “fruttaio” for a short period, then they are pressed.
It is a wine created by the new generation, and owes its name to its creators Tiliana Giordano Lorenzo).
This wine is created by drying the grapes that are laid to rest after a first careful selection of the best bunches during the harvest; the best ripened, and above all bunches with fewer grapes.
A second selection is carried out in the grape drying facility called “fruttaio” where we can control the correct integrity and state of health of the fruit. The grapes continue drying for a period before being pressed..
This wine is created by drying the grapes that are laid to rest after a first careful selection of the best bunches during the harvest; the best ripened, and above all the bunches with fewer grapes. A second selection is carried out in the grape drying facility called “fruttaio” where we can control the correct integrity and state of health of the fruit. The grapes continue drying for a period before being pressed.
The name of this wine, was spontaneously created among Veronese winemakers during the past century, It owes its meaning to the word in the local dialect “recia” (ear), indicating the outermost part of the grape bunch, being the most exposed to the sun, and used to produce a sweet wine from dried grapes. The Recioto della Valpolicella wine requires special attention and dedication: it is the product of accurate processing that begins with the selection of grapes during the harvest and ends with the pressing of bunches that have been preserved (dried) with great care, in the grape drying facility called “fruttaio”.
It is obtained by the distillation of the marc, derived from the devatting of the Amarone della Valpolicella. Soon after the devatting, the marc is lightly pressed and then distilled.
The characteristics of our extra virgin olive oil is smell, taste, lightness and high digestibility. We harvest our own olives by hand, from the plant, never on the ground. The aroma is intense perfume, fresh, and low acidity. Serving suggestions: raw, or cooked is perfect, and it is well suited to any type of food. It is very good for Mediterranean cuisine but also internationally.