Grape varieties: Corvina, Rondinella, Molinara.
Vineyard area: The organically grown grapes were produced in the estate’s certified organic vineyards near the City of Verona. It was here where the estate ran the first series of experiments before the estate’s vineyards in the hills of Fumane were converted. The density of the Verona vineyards is around 5000 vines/ha, which are guyot trained.
Yield: 55 hl/ha.
Training system: Guyot, double pergola, single pergola.
Harvest Date: The grapes are hand harvested from mid-September until the second half of October.
Vinification: The grapes for the Recioto were hand picked in small crates in which they were dried for two months. After the drying period the grapes were led into tronconic stainless steel for the alcoholic fermentation, where extraction was aided by remontage. Fermentation was very slow due to the high level of sugar and took about a total of 30 days to complete. During this period the wine also underwent malolactic fermentation.
Elevage: After the alcoholic fermentation the wine was racked off and put back into stainless steel, where it remained on the fine lees for a natural stabilisation and clarification. This was followed by a second racking and the wine was subsequently aged for a further 6 months in stainless steel.