Recioto della Valpolicella D.O.C.G.
Corvina Veronese 70%, Rondinella 30%
Veneto region
Hierographic location Hilly area of ??Valpolicella
Average altitude 240 m a.s.l.
South / East exposure
Soil type Very varied, mostly clayey, calcareous and rich in skeleton
Pergola training system
Average age of the vines 31 years
Plant density About 3,000 vines / Ha
Alcoholic degree 13,20% Vol
Total acidity 6.30 g / l
Residual sugars 93.6 g / l
Dry extract 136.1 g / l
pH 3.34
Harvest Manual harvest of selected bunches carried out in the first half of September
Withering Natural over-ripening in the loft for 4 months with a weight loss of 50% of
original weight
Vinification Soft pressing of the de-stemmed grapes carried out in late January / early February
Fermentation In stainless steel at a controlled temperature
Fermentation temperature 8/22 ° C
Duration of fermentation 22/24 days with periodic daily pumping over
Aging 5 months in stainless steel, aging in wood for 15 months (half barrels of
Slavonian oak, half in second passage barriques), 6 months of aging in bottle
Strange harvest that of 2017, contrasted between media reports and local realities. To characterize it, unlike what happened in
other areas of Italy, it was a nice regularity. Our vineyards have remained completely free from freezing and hail phenomena; the rains, albeit
down from the average, they were regular. The dry and windy climate, with the temperature variations of the last few weeks, has allowed,
in addition to excellent health, an enhancement of the aromatic heritage.
The whole explosion of the fruit in Corte Giara's Recioto della Valpolicella, youthful and immediate in offering a lively note of
violet and iris. In the mouth the sweetness plays the leading role and the wine relaxes, bewitching and persuasive, up to a long and captivating finish.