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Recioto della Valpolicella

San Cassiano

  • Vegan friendly


Unit price per 

tax included

Alkon hinta


Conquering, fresh fruity and spicy Recioto, which is only made in very ripe and warm years.

Terroir, production method and ripening: The grapes are hand-picked from hillside orchards whose soil consists of white biancone marble. The grapes are allowed to dry for 160 days. Fermentation starts slowly for a week as the temperature gradually rises to 25-27°C. Fermentation stops when the temperature drops to 14-15°C. The wine matures in new French and American barrique barrels for 24 months. Residual sugar 145.5g/l.

Use: With matured cheeses and chocolate cakes.

Description: Aromatic red berries and jam-like aroma. The taste is sweet, but fresh, rich and long, and it is balanced by fine tannins.

San Cassiano

San Cassiano

The family farm of San Cassiano is located in the Italian province of Veneto in the famous Valpolicella. The grandfather of the farm's current owner, 40-year-old Mirko Sella, planted the first vines on the farm in 1959.
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