Villa Girardi RECIOTO DELLA VALPOLICELLA CLASSICO, DOC

THE WINE
Recioto della Valpolicella is a legendary historic red dessert wine. There is also a sparkling version. Special clusters of the most important red varietals in the Lessini Hills, Corvina, Molinara and Rondinella are left to dry on mats for 10 to 12 weeks after the harvest. At Villa Girardi the drying process (passito) is done under the roof of the winery, without the addition of sulfites. Mold is prevented naturally with ventilation provided by autumnal and
winery breezes coming from the nearby Lake Garda. After a long, slow fermentation, Recioto is softly pressed, aged in large Slavonian oak barrels, followed by 6
months in stainless steel tanks and a minimum of 3 months in the bottle. Recioto is enjoyable young at the end of a meal, and will develop for 5 or 6 years with proper cellaring.
Recall that this is the “acinato” wine of the Romans. Cassiodorus called it “a meaty liquid, violet nectar, a drinkable purple.” The selection of the best grapes, from the “recie” or “ears”, the highest part of the clusters, can only be performed by very experienced harvesters. It must be done only by hand, choosing those grapes with the
highest sugar content. Recioto della Valpolicella Classico is the sweet counterpart of Amarone della Valpolicella Classico.

THE VINE
The principal vine of the Valpolicella is the dark Corvina. This grape provides body, texture and flavor. The Rondinella adds color and the Molinara supplies smoothness. Since Valpolicella is a blend and since the wine is made from dry grapes, the tannins are soft, making it agreeable and palatable in its youth, although Valpolicella is capable of aging for 5 or more years.

TECHNICAL FACTS
Characteristics
Intense ruby red to purple hue, an elegant fragrance of cherries, a pleasant, harmonious full-bodied taste with a noteworthy finish. Serve in a Port glass.

Grapes
Corvina Veronese 60%, Molinara 15%, Rondinella 25%

Food Affinities
Best at the end of a meal, by itself, or with cheese or nuts. Similar to a good Ruby Porto.
Try it with chocolate, dry cakes and dry biscuits.

Sales Materials
Villa Girardi Recioto HeyDay Fact Sheet.pdf
Villa Girardi Recioto HeyDay Shelftalker.pdf