Recioto della Valpolicella DOCG is a red dessert wine produced by Montenigo with Corvina and Rondinella grapes. After the extended withering of the grapes, the slow spontaneous fermentation concludes with aging in small barrels, where it rests in wood for over 30 months.
| Serve at | 16° – 18° C |
|---|---|
| Vineyards location | Montorio – Verona – Veneto – Italy |
| Soil type | calcareous soil of gravelly |
| Altitude | 180 meters above sea level |
| Training system | guyot |
| Harvest | when they reach the appropriate degree of ripeness, they are hand-picked, placed in five-kilogram trays, and allowed to rest in the fruit cellar for over 3 months |
| Vinification | spontaneous fermentation in small barrels |
| Aging | wood for at least 30 months |
