| In our vineyards the
grapes are
usually picked in the beginning of October. We are very careful
to
pick only the grapes that are firm and ripe and meet our strict
standards
of fruit suitable for our wines. After the grapes are harvested
we
put them on racks or straw mats and let them dry for three months in a
warm, dry environment with plenty of air circulation. During that time
the grapes lose about 30% of their volume, gaining intensity and
flavor.
Traditionally, Amarone and Recioto are made by the soft pressing of the
dried grapes in January while keeping the must cool. This slows down
the
fermentation, which is important for extracting the characteristic
fruity
raisiny quality of these wines. After the wine has fermented down to an
alcohol level of 12 to 13 percent, fermentation is stopped, so that the
wine emerges as a wonderfully full, rich, sweet dessert wine. The wine
is then fined and siphoned off to settle for several years in Slovanian
oak casks.
This wine, once called “Noble,” is
suitable
for blue or veined cheeses: or by itself as a luscious dessert.
|
Region: Veneto
Classification: Recioto della
Valpolicella
DOC
Area of Production: Marano
Grape Varieties: 60% Corvina,
40%
Rondinella
Soil: Red and compact on
Basalts
Average Age of Vines: 20, 30
&
50 years
Trellising System: Pergola
Production per Acre: 3.12 to
3.57
tons
Vinification Technique: Soft
pressing
in January; fermentation on racks; drawing off wine in March; refining
time in Slovanian oak casts and barriques.
Maturation: In oak casts
Total Acidity: 6.2 g/l
PH: 3.3
Alcohol: 12.5%
Total Cases Produced: 65
|
