Here in Recioto, corvina, rondinella and oseleta are dried over five months and pressed at the end of February before a three week ferment in horizontal stainless tanks prior to two years in oak barriques. Burnished brown sugar, carmelized plums, dried figs, tobacco, hints of reduced balsamic, cardamom and old wood in this very sweet-meets-savoury Recioto della Valpolicella. Classicly old school and perfectly so, with well placed, firm acidity lifting the concentrated fruit. Complex and alluring through a very lengthy finish. Take with a cheese plate or ripe figs and blue cheese.

Anthony Gismondi