Recioto della Valpolicella DOCG Classico by Nicolis
Drying: 4 months in “fruttaio” (grape-drying room).
Fermentation: spontaneous, with indigenous yeasts, in steel tanks for 18 days in winter, interrupted when the desired alcohol and sugarcontent is reached.
Aging: 6 months in Slavonian oak barrels.
Bottle aging: 2 months.
Food: excellent dessert wine, perfect with pandoro, panettone, shortbread or soft and tasty cheeses.
Total acidity: 6,30 gr/lt
Net dry extract: 34,50 gr/lt
Yield per Hectare:
Color: deep red.
Bouquet: intense, with floral hints of violet, iris, wild rose and vanilla.
Taste: full, sweet and delicate.