2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 90.6 g/L
pH 3.45
Total Acidity 5.7 g/L
Calories (estimated) 165 kcal / glass
150ml glass165 kcal
750ml bottle825 kcal
Grape Varieties Corvina 70%; Rondinella 30%
Region Recioto della Valpolicella
Soil Chalky and clay soils
Elevation 240.0 meters
Orientation Southeast
Estate Grown Yes
Vine Age 29
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Destemming Followed By Soft Crushing
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Traditional arbour-trained vineyards at 3,000 vines/ha. Hand-selected bunches were dried for four months in humidity-controlled drying rooms, losing about 50% of their original weight. After destemming and soft crushing, fermentation proceeded in temperature-controlled stainless steel at 8–22°C for 22–24 days with daily pump-overs. The wine matured for five months in stainless steel, 15 months in oak, and a further six months in bottle before release.
Tasting Notes Ruby red; intensely aromatic; red fruits; herbs; succulent; balanced; long finish
Vintages
2019 Technical Specifications
Alcohol 13.2%
Residual Sugar 93.6 g/L
pH 3.34
Total Acidity 6.3 g/L
Calories (estimated) 165 kcal / glass
150ml glass165 kcal
750ml bottle825 kcal
Grape Varieties Corvina Veronese 70%; Rondinella 30%
Drinking Window Ageing potential of more than 20 years
Classification Recioto della Valpolicella DOCG
Region Recioto della Valpolicella
Soil Clayey and calcareous
Elevation 240.0 meters
Orientation Southeast
Harvest Dates Manual harvest of selected bunches in the second half of September
Vine Age 31
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Destemming Followed By Soft Crushing
Serving Temperature 14°C · 57°F
Production Details Traditional arbour-trained vineyards at about 3,000 vines/ha. Selected grapes were dried for four months in a humidity-controlled drying loft, losing about 50% of their original weight, then destemmed and softly crushed in late January or early February. Fermentation took place in temperature-controlled stainless steel at 8–22°C for 22–24 days with daily periodic pump-overs. Maturation comprised five months in temperature-controlled stainless steel, 15 months in oak—half in large Slavonian-oak barrels and half in second-use barriques—and six months in bottle. Dry extract was 136.1 g/L; bottle size was 500 mL.
Tasting Notes Red fruit; violet; iris; sweet, bewitching and persuasive palate; long finish
Food Pairing Cheeses; chocolate cakes; shortcrust pastry; cookies; cakes; strawberries; tropical fruits
Sources: cortegiara.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1470978 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Via Giare 5, 37022 Fumane (VR), Italy
Phone
+39 045 6832011
Email
Owner
Francesco, Giovanni, Matteo and Silvia Allegrini