2020 Technical Specifications
Alcohol 14.0%
Grape Varieties 80% Corvina, 10% Rondinella, 10% Oseleta
Classification Recioto della Valpolicella DOCG Classico
Region Recioto della Valpolicella
Soil Cretaceous, Calcareous soil rich in rock fragments
Orientation South-East
Harvest Dates Late September to early October
Vine Age 20
Fermentation Vessels Small horizontal steel tanks
Pressing Method Destemming And Crushing After Drying
Contains Added Sulfites Yes
Closure Natural Cork
Production Details Guyot training with 6–8 buds per plant; grape yield 80 quintals/ha; vineyard altitude 300–350 m. Loose, healthy bunches are manually selected and dried until February, losing 50% of their weight. After destemming and crushing, slow skin fermentation lasts about 20 days; maturation is 24 months in tonneaux followed by 12 months in bottle. Recommended serving range is 12–14°C.
Tasting Notes Elegant and spicy, with spirit-infused black cherry and marasca cherry, plum, dried fig, cocoa and sweet spices; sweet but not cloying, fresh and balanced, with a long honeyed, slightly citrus finish
Food Pairing Dark-chocolate desserts, dried-fruit tarts, almond or hazelnut pastries, and blue cheeses such as spicy Gorgonzola or Stilton
Critics Ratings 93
Producer Information
Website
Address
Via San Benedetto 8, 37019 Peschiera del Garda (VR), Italy
Phone
+39 045 755 0300
Email
Owner
Zenato Family