Why we love it
Recioto della Valpolicella is the traditional dessert wine of the Valpolicella region, made using the same grapes allowed in the other Valpolicella wines.
The wine making process of the Recioto della Valpolicella is similar to the Amarone’s, with the grapes left to dry anywhere between 100 and 200 days, until they reach the necessary amount of sugar content.
This Recioto della Valpolicella is made using only the best, hand picked, organically grown grapes. The grapes, once harvested are put in small boxes to avoid damaging them, and left to dry. Once the grapes reach the required sugar content, they are vinified and aged in wood for 12 months, then another 12 months on temperature controlled tanks on its own lees, and finally 12 months in bottle.
The result is an unctuous organic Recioto della Valpolicella with a complex nose, with cherry and red fruit notes, with a warm palate, sweet and with a pleasant acidity and smooth tannins.
The Recioto della Valpolicella find its perfect match in chocolate based desserts or as meditation wine. It also pairs fresh or little aged cheeses.
The artisan who made it
Il Canovino is a family winery, is husband and wine, Antonio and Francesca and their vineyards, cultivated following organic practices in the Valpolicella and Soave area. The vineyards in the Valpolicella, in the Canova area are located at 200/250 m. above sea level and the Soave vineyards in the heart of the Soave Classico area.
Il Canovino is four generations of vine growers and wine making, it is the place where tradition and modern equipment find their perfect balance, where grapes are looked after because great wines are made on the vine not in the winery. Il Canovino is slow made wines, they follow the natural time and wines are released only when they are ready, there is no rush, only by following each and every wine, a great wine can be made.
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