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Vini Amarone e Recioto |
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Vini Valpolicella |
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Vini IGT |
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Vini Classici Veronesi |
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Linea Fabriseria |
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Grappe |
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Olii |
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Vin de la fabriseria de san rocco
This dessert wine is made using white grape varieties left to raisin-dry in fruit storage structures for several months after they are harvested. No specific white grape vineyard exists for this wine.
The Garganega and Saorin varieties are grown in promiscuity with red grapes (Corvina, Corvinone and Rondinella) in the Classic Valpolicella zone. In the past these white varieties were used to "soften" the Recioto produced using raisin-dried red grapes. Now the trend is to use them by themselves to obtain a white dessert wine .
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Vineyard notes
| Soil |
Moraine clay and limestone |
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| Densità di impianto |
2500 vines/hectare |
| Vineyard age |
25 years |
| Cultivation |
Trent small bower |
| Pruning |
14-18 buds/plant |
| Production |
6000 kg/hectare |
| Grape varieties |
90% Garganega - 10% Saorin |
Winemaking technique
Grapes are hand-harvested at the end of September/beginning of October and are placed on wooden or plastic trays for drying. Drying is done in fruit storage structures at controlled temperature and humidity.
The grape bunches, during the drying process, lose 30-40% of their weight and reach a 25-27% sugar concentration by weight. It is important, at the end of this drying process (which lasts about 4 months), for the bunches to be in good condition. Periodic inspections are performed during the drying period to achieve this, especially during the first month when the grapes, more humid, are more subject to attack by molds.
The grapes then undergo white winemaking processes, at a temperature between 12° and 15°C, at the end of this drying period. Fermentation is performed by indigenous yeasts and lasts about 25 days. The wine is decanted 4-5 times after fermentation in order to remove the yeasts and, at the same time, retain the wine's natural residual sugar content.
After decanting the wine rests a year and a half in Allier wood barriques. Aromatic substances are generated during this period and combine with those that the wine already has to create its final bouquet.
The structure of the wine is also increased by extraction of tyearsn substances from the wooden staves. The wine, after aging in wood, is refined 1 year in the bottle before it is marketed. This aging in a reducing atmosphere permits the wine to achieve its characteristic structural and aromatic balance.
Description of the wine
| Color |
Yellow with slight notes of gold.
Clear and transparent. |
| Bouquet |
Notes of vanilla blend and mix with those of cinnamon and carnation blossoms. |
| Flavor |
A pleasant start is followed by concentration and length. The flavor is well-balanced and displays, in addition to the sweetness of its residual sugar, excellent structure and lively acidity that make it both fresh and pleasing. |
Combinations: dry pastries, shortbread, dry cakes, almond biscuits.
Excellent with honey and Gorgonzola cheese.
Serve at 10°C.
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