Recioto della Valpolicella
This wine is wonderful and truly one of my favourites. Made from Valpolicella grapes (mostly Corvina, Rondinella, Molinara) that have undergone the “appassimento” process of partially drying the grapes on mats, often straw, before fermentation, ‘til they are like raisins. This concentrates the sugars, acids and flavours resulting in a richer, more powerful wine with much higher alcohol. If the juice is fermented to a bone-dry state the resulting wine is an Amarone. However, if fermentation is stopped before all sugar is consumed the wine remains sweet and unctuous, it is known as a “recioto” style. Almost Port-like in character and consistency, it’s a real treat and rarely seen outside of Italy.