Stefano Accordini

Recioto della Valpolicella Classico DOCG ACINATICO

Corvina Veronese, Rondinella, Molinara

Varieties: Corvina Veronese, Rondinella, Molinara.

TECH SHEET

The grapes are selected and placed in 6 kg trunks to rest in our fruit-room to rest for a period, where a sequence of biochemical processes carried out by microorganism like Botritis Nobile, transform part of the sugar into glycerine. After crushing the grapes, the fermentation begins and is then stopped at just the right time by removing the yeast; the result is a sweet wine. The sweet taste of the Valpolicella’s Recioto is due to the incomplete fermentation of grape sugar into alcohol. The resulting wine ages several months in oak barrels, acquiring aromatic complexity and softness.