Bussola Recioto della Valpolicella DOC 500mL

Grapes:

35% Corvina, 30% Corvinone, 30% Rondinella, 5% Molinara

The grapes for the production of our Recioto Classico are selected in mid-September, placed in small plastic boxes and taken to the drying room to dry naturally. 70% stay there for 120 days and the remaining 30% for about 180 days. In January, the first part of the grapes selected for Recioto are crushed. After about 15 days of maceration, fermentation is triggered with the use of selected yeasts. Fermentation lasts for about 30 days in which submersion and mixing operations are carried out daily on the pomace cap. The wine thus obtained is immediately put in contact with the dried grapes for 180 days and a second fermentation is triggered that lasts for a further 30 days. After this period, it is placed in steel tanks where, in contact with its fine lees, it completes fermentation and maturation in about 36 months.

Bottling:

Recioto Classico is bottled after 3 years of maturation in the cellar and remains 6 months in the bottle before being marketed.
The production is about 2000 bottles.