Recioto della Valpolicella

• 70% Corvina, 20% Corvinone, 10% Rondinella
• Sourced from the Arbizzano Valley of Negrar in Valpolicella
• Vineyards are 120-220 meters elevation with a south-east exposure
• Soils are primarily calcareous, colluvial, with clay substrates
• After harvest in mid September the fruit is dried on traditional “arelle” mats for 140-150 days
• Gentle pressing followed by a long maceration and slow fermentation in stainless steel tanks
• Maturation in French oak barriques

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