||Red dessert wine dessert wine
||60% Corvina, 15% Rondinella, 15% Corvinone
||Altitude from 120 to 250 metres above sea level. Southeast exposure.
||Very varied, on alluvial debris.
||Exclusively hand-picked during the last week of September.
||Drying in drying rooms known as “fruttaio” for 100/120 days. Crushing with de-stemming of the grapes in mid-January. Fermentation from 12 to 23 °C. Maceration for 20 days. Manual punching-down three times a day.
||Complete malolactic fermentation. Aged in steel then in bottles. Stabilisation: natural.
||Pairs well with all dry and chocolate desserts. Very interesting when paired with blue or spicy cheeses with spiced fruit sauces.
||Price Domini Veneti Recioto della Valpolicella 0.375L 2017 € 10.45