Recioto della Valpolicella Antolini 2023 - 50cl

Recioto della Valpolicella Classico from the Antolini winery is a red dessert wine that impresses with its robust structure and impeccable balance. Recioto della Valpolicella can be considered the father of Amarone, the latter being a derivation of the former. In fact, for a long time the practice of vinifying dried grapes in the Valpolicella area was reserved exclusively for the production of Recioto, at a time when Amarone did not yet exist. As for the name Recioto, this would seem to derive from the dialect term 'recie', meaning 'ears', a word used in Valpolicella to refer to the lateral stalks of the bunches of grapes, richer in sugar and therefore more suitable for the production of this sweet nectar.

Antolini Recioto della Valpolicella Classico is made from a blend of Corvina, Corvinone and Rondinella grapes grown in the Valpolicella Classica zone, specifically in the municipalities of Marano di Valpolicella and Negrar. The vineyards, planted between 1970 and 2004 on clay, tufaceous and limestone soils, are located at altitudes ranging from 170 to 350 metres above sea level. Harvesting is carried out by hand in October and is followed bythe drying of the best grapes in crates for a period of 110-150 days. The grapes are crushed between the end of January and the beginning of February, followed by cold maceration for 7 days. Alcoholic fermentation takes place in steel vats at a controlled temperature thanks to the sole action of indigenous yeasts, accompanied by 40 days of contact between the must and the skins. Once the fermentation process is complete, the wine rests for at least 12 months in steel.

Recioto della Valpolicella Classico Antolini has a dark ruby red colour. The nose reveals intense and fascinating hints of black cherry, sour cherry, blackberry jam and dried violet, enriched by nuances of blond tobacco, cinnamon and white pepper. The sip reveals an excellent balance between sweetness, softness and balsamic freshness, with subtle tannins accompanying the long finish.