RECIOTO DELLA VALPOLICELLA 2004

BOTTLE:50 CL
ALCOHOL: 13.37%
TOTAL ACIDITY: 6.7g/l
RESIDUAL SUGAR:163.9 g/l
NET DRY EXTRACT: 47.3 g/l

GRAPES:Recioto Trabucchi is produced with Corvina Veronese, Corvinone, Rondinella, Dindarella, Croatina and Oseleta grape varieties.

MAIN GROWING AREAS: Fondo Cereolo, Monte Tenda, Castello. The altitude varies from 140 to 290 meters above sea level.

CULTIVATION METHOD: Veronese Pergola and espalier-guyot. Production: approx 5 tonnes per hectare.

HARVEST: from mid-September with selection of the best grapes.

PARTIAL DRYING: from September to February with an average weight loss of 65-70% in humidity-controlled lofts where the grapes are laid out on bamboo-lined racks.

PRESSING AND FERMENTATION: the grapes are passed in February. The grapes are passed and de-stalked and undergo 24-36 hours of cold maceration. This is followed by temperature-controlled fermentation, using selected yeasts, allowing for the extraction of colouring substaces, tannins and the aromatic components of the grape skins. Approximately half of the fermentation process takes place in stainless-steel vats, after which the wine is transferred to new French oak barriques, where it ferments slowly until late spring.

WINEMAKING AND AGEING: the larger lees are filtered out of the wine which is transferred back again to the same barriques for approx. 10 months. At the end of this phase, the wine is fined and filtered and is then ready for bottling.

CHARACTERISTICS OF THE WINE: it is garnet red in colour with bright highlights. Rotating the glass, one is presented with profusion of complex aromas: maraschino cherries, sultanas, jam, plums, cinnamon, vanilla, figs and dates. It is concentrated and rounded on the palate with a sweetness that is in perfect harmony with the freshness. A thrilling wine.