Recioto della Valpolicella 'Le Calcarole'

• 65% Corvina, 20% Rondinella, 10% Corvinone, 5% Molinara from 1 ha total
• Vines range between 35-60 years old
• Calcareous soils with southwest exposure
• Clusters are dried naturally and pressed at the end of February following the harvest, maceration and fermentation for 14 days
• Aged in French oak barriques for 24 months, plus 6 months in bottle before release
• 110 grams per liter of residual sugar
• Average annual production: 416 cases

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