“Francesca Finato Spinosa” Recioto Valpolicella Classico DOCG
A wine which is able to combine sweetness and character: virtuous qualities that, according to my Grandmother, to whom this Recioto is dedicated, even men should have.
This is Recioto made like in the old days, when Recioto meant Valpolicella. It is moderately sweet, elegant and balanced, with scents of morena cherry and spices. This is wine for the heart, it puts us in a good mood, makes as feel younger and tastes like celebration. It is a wine that combines sweetness and character: virtuos qualities that my Grandmother, to whom this wine is dedicated, used to say men should possess too.
Principally a blend of Corvina Veronese and Corvinone, remaing small percentage of other autochthonous varieties as permitted in the production regulations.
Jago (Negrar in Valpolicella) and Figari (Marano di Valpolicella) hilly areas in Valpolicella Classica close to Colle Masua.
Characteristics of the vineyard
Altitude: between 215 and 305 ASL.
Exposure: east, Negrar in Valpolicella and west, Marano di Valpolicella.
Type of soil: soils originating from marine sediment, calcareus, not very deep and of average fertility.
Planting System: Guyot, from 3700 to 4500 vines per hectare.
Manual harvest, from middle September to the beginning of October; the grapes are carefully selected and placed in small baskets for drying.
Yield: 30-35 hecolitres of wine per hectare.
The berries are gently destemmed and crushed.
Fermentation temperature: 8-15 °C.
Lenght of maceration: 3-4 weeks, with daily remontage and delestage every 2-3 days; the wine still containing a good amount of unfermented sugar, is than devatted.
Malolactic fermentation: spring.
Ageing in steel tanks: 1 month.
Ageing in wood: 9-12 months in barriques.
Ageing in bottle: 6 months.
Colour/Aroma/Taste: deep red, with scents of morena cherry, vanilla and preserved fruits.
Alcohol content: 15,5% Vol.
Available bottle size: 0.50 lt.
Surprising with cheese, it pears well with traditional pandoro and panettone, as well as flan tarts and dry cakes.
Serve at 14-16 °C, in medium bowled glasses.