Speri - Recioto della Valpolicella LA ROGGIA DOCG 2012 Pot

For the Recioto, like the Amarone, the best, healthy grapes are dried in special crates until they have lost about 40% of their liquid. The "raisins" are then concentrated in sugar and aromas and are fermented, pressed and then matured in wooden barrels. In contrast to Amarone, however, a considerable portion of residual sugar is obtained. This creates strong, concentrated sweet dessert wines with intense fruit aromas.

For the Recioto La Roggia, grapes from historic Valpolicella Classico area are dried for 110 days, losing 44% of the weight.

The extraction and fermentation is carried out in stainless steel over a period of 25 days. The must is separated from the berries and the fermentation is finished in 500l oak barrels.

The clarified wine then ripens for 24 months in 500l barrels of French Allier oak and closes in the bottle before the wine goes on sale.

Decanting No

Drinking temperature: 15-16 ° C

In the glass, the Recioto shows the typical very deep garnet red

In the nose clear notes of boiled red and black berries

On the palate full-bodied, velvety soft and intense sweetness and acid balance

Perfect for all dessert, especially dry pastries and chocolate

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