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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...
Az. Agricola Pietro Zardini