The Recioto della Valpolicella Valpantena di Bertani is obtained from Veronese Corvina (80%) and Rondinella (20%) grapes, grown on the hills of Valpantena, north of Verona, on marly-calcareous and clayey-calcareous soils naturally rich in iron. After manual selection and harvesting, the clusters were transported to the drying room, where they were arranged in crates in a single layer to proceed with the drying process that lasted for 150 days. The alcoholic fermentation, which converted sugars into alcohol, took place initially at a temperature of 4-5°C until reaching 18°C. Before being released on the market, the Recioto della Valpolicella Valpantena di BertaniRecioto della Valpolicella Valpantena by Bertani aged in 30 hectolitre cherry wood barrels for 12 months and in the bottle for at least 3 months.

RECIOTO DELLA VALPOLICELLA VALPANTENA BERTANI: TASTING NOTES

The Recioto della Valpolicella Valpantena di BertaniRecioto della Valpolicella Valpantena by Bertani presents itself with an intense ruby red color. On the nose, it releases scents of plum, cherry, and ripe small berries that blend with notes of cocoa, vanilla, and dark spices. The palate is soft and enveloping, exhaled by an elegantly integrated sweetness and a pleasant taste played on fruity, spicy, and mineral hints. The finish is long and persistent. At the table, it pairs well with dry pastries as well as desserts based on chocolate and custard cream.