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The grapes come from vineyards that extend over hills adjacent to the mountain, at an altitude between 450 and 550 m asl, on calcareous soils of gravelly conformation subjected to strong temperature changes.
The first traces of "Recioto della Valpolicella" occur in the fourth century after Christ, when Cassiodorus described Acinatico as a sweet wine, "regal for color ... dense and fleshy", obtained from a special drying technique of the grapes , for which it was considered identifiable as the ancestor of the “Recioto della Valpolicella”. The name derives from...
Valpolicella's Recioto by Corte Sant'Alda comes from a selection of Rondinella and Corvina Grossa in Retratto and Valletta vineyards. Tannin's extract, sugars, low temperatures and the closed environment (small oak barrels from hl . 1.18) , where the wine is stored in fermentation, affect the progress of the slow fermentation itself causing to its natural...