Recioto della Valpolicella DOCG

How is Recioto della Valpolicella made?

Recioto della Valpolicella is a historic wine with production traditions dating back to Roman times. In fact, the famous dry Amarone wine only originated as a "mistake" during the production of Recioto. This sweet wine is made using indigenous Corvina, Corvinone, and Rondinella grapes. After harvest, the grapes are dried for several months (usually until January or February) in special, well-ventilated rooms (the appassimento method). As the berries lose water, their sugars and aromas become highly concentrated. Fermentation is halted before the yeast can convert all the sugar into alcohol, ensuring the wine remains naturally sweet.

Flavor and aroma profile

In the glass, this dessert wine is deep and nearly opaque. The aroma intertwines intensely rich notes of sweet cherry jam, dried plums, raisins, cinnamon, and cocoa. Although the wine is sweet, it possesses a refreshing cherry-like acidity that perfectly balances its viscous texture and prevents it from becoming cloying.

Food pairing rules

Unlike many white dessert wines, Recioto demands a different kind of culinary accompaniment:

• Chocolate desserts: This is one of the rare wines in the world that genuinely pairs wonderfully with dark chocolate and chocolate cakes.
• Cheeses: A classic Italian pairing is sharp, long-aged cheeses, particularly blue-veined cheeses (like Gorgonzola).
• Fruit pastries: It pairs excellently with traditional cherry pies or Italian Panettone.

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How does Recioto differ from Amarone della Valpolicella?

Both Veneto region wines are made from the same varieties of dried grapes. The main difference lies in fermentation: Amarone is fermented completely until the yeast consumes all the sugar, resulting in a dry wine with a very high alcohol content (often 15-16%). Recioto's fermentation is stopped early, leaving it sweet, with an alcohol volume typically around 12-14%.

Can Recioto della Valpolicella be cellared?

Yes. Due to its high natural sugar and acidity, this wine has excellent aging potential. Under proper conditions, it can mature for 10 to 20 years, developing even more complex notes of dried fruit, tobacco, and coffee.

At what temperature should it be served?

To ensure the sweetness is not overly viscous, we recommend serving this wine slightly chilled, at around 14–16 °C (57–61 °F).