The farm of Fratelli Recchia is situated in the heart of the historic Valpolicella region. Tradition and innovation, experience and technical progress, the philosophy that has come down through the generations, a perfect union between the old and the new. In 1906 Giovanni Battista Recchia bought a small estate in Jago, Valle de Negrar, built his house and started to cultivate the few vineyards still present at the end of 1800’s. With seriousness and passion the vineyard holdings and production are considerably increased, the company now having 60 hectares of vineyards in Valpolicella and Lake Garda.
Recchia Recioto della Valpolicella Masua di Jago 2017
Recioto Della Valpolicella is a sweet, unfortified Venetian wine DOC that was so named because only the ripest ‘ears’ (‘rece’ is Italian slang for ears ‘orecchie’) of each bunch of grapes were selected to make the wine.
Until Amarone’s emergence in the 20th century, Recioto represented the apogee of every Valpolicella producer’s range. The Romans raved about ‘recitium’ and even though this was in all likelihood the white Recioto di Soave, it is the red Recioto della Vapolicella that has caught the imagination ever since. Recioto is made using the same ‘appassimento’ process as Amarone but the fruit is left to dry for an extra month, thus necessitating the selection at harvest of only the very best bunches.
Once pressed, after at least 1st January following the harvest, the juice’s fermentation is arrested prematurely to capture the fresh, sweet primary fruit characters. The resulting wine is massively rich in dry extract (approximately 300 grams/litre) and high in residual sugar (250 grams/litre) but has a relatively modest alcohol level of around 12%.
The wine is then typically matured for 12 months in small French barriques. Recioto della Valpolicella wine should be medium-bodied with a beautiful, crushed velvet texture and a palate brimming with vivid, seductive black fruit and chocolate. Not surprisingly, only tiny quantities are made each year – a mere 2% of Amarone.