||Red sweet from withered grapes sweet
||80% Corvina, 10% Rondinella, 10% Oseleta
||Altitude: 300-350 m. a.s.l.
|Composition of the land
||Limy clay, rich in rock fragments.
||The end of September, beginning of October. Harvested and graded by hand. During the harvest, the sparsest and healthiest bunches are selected, placed on trays inside special rooms called “fruttai”, or drying lofts, which ensure the necessary dryness and ventilation. They remain in the lofts until February, losing around 50% of their weight.
||The dried grapes are destemmed and pressed, followed by slow fermentation in contact with the skins for around 20 days.
||The wine is refined in medium-sized oak barrels for 24 months and in bottles for another 12 months.
||A dessert wine suitable for all kind of bakery products, especially the traditional Veronese Pandoro, Panettone, pastries and dark chocolate.
||Price Zenato Recioto della Valpolicella Classico 0.5L 2015 € 27.50