RECIOTO DELLA VALPOLICELLA
Grape Varieties: Corvina 55%, Corvinone 25%, Rondinella 20%
Training system: Pergola veronese
Vineyard area: 20 ha – 4000-5000 plants/ha
Year vineyards planted: since 1970
Annual production: 5.000 bottles
Harvest period: grapes are hand-harvested during the second half of October
Wine Making:grapes are selected in the vineyard and are placed in crates in the fruit drying loft. The must is left in contact with the grapes to ensure colour extraction from the skins during the whole fermentation process. Pumping over is carried out twice a day and delastage is carried out half way through the fermentation process.
Aging: 2 years in 25 hl oak barrels
Alc. content: 14.5%
Intense red ruby loaded with mocha, black cherries, plums, espresso and spices. The ntense fruit is nicely balanced by an underlying energy and focus. Sweet perfumed notes wrap around the long, satisfying finish.
TASTING NOTES BY ROBERT PARKER
The 2006 Amarone della Valpolicella Classico from Brigaldara shows gorgeous inner sweetness and perfume in a mid-weight, approachable style. Sweet red cherries, flowers, mint and rosemary come together nicely in the glass. Floral notes linger on the clean, minerally finish. This is an excellent choice for drinking now and over the next few years.
For us, the Recioto della Valpolicella is a special wine.
The grapes which are used in the Recioto are grown on vines which are over 20 years old and are still grown in the Pergola Veronese style. The wines must be in perfect condition for them to undergo the long drying process. Fermentation is carried out encouraging the natural yeasts present in the winery.
The various processes are carried out in the central phase of fermentation to ensure fermentation continues and to contribute to colour extraction. Fermentation stops naturally once the balance point between alcohol and residual sugar has been reached. The maturation in wood follows the tradition of the Valpolicella Classica area and is carried out in 25hl French oak barrels.
Recioto is produced only in the best years when the appassimento and natural fermentation procedures are able to reach a level of quality which is high enough to meet the standards which the tradition of this product requires.