1623
Recioto della Valpolicella DOCG
Classico

1623<br/>Recioto della Valpolicella DOCG<br/>Classico

Technical Sheet

PRODUCTION AREA

Jago area (200 m above sea level) e Mazzano (400 m above sea level) – Negrar, Valpolicella Classica

 

GRAPES VARIETIES

Corvina, Corvinone, Rondinella

 

TRAINING SYSTEM YIELD

Pergola veronese: 10000 kg/ha of grapes

 

WINE MAKING

The lightly overripened grapes are harvested by hand in October. After 120-150 days of “appassimento” (drying of the grapes) the grapes are more concentrated. We press the grapes and we put the pressings into steel tanks where juice ferments with grapes skins for about 20-25 days. During fermentation, the wine and the grapes skins are mixed daily by hand with pump-over into the lap and delastage to get the maximum out of the product

 

AGEING

At least one year into small old french barrels

 

TASTING NOTES

It has a deep ruby red colour. It is intense, elegant and ample with light almond smell and more intense cherries and plums jam smells. On the palate it is legantly sweet, warm, soft, intense, longly persistent, quite complex with overripened cherry and prune flavours

 

SERVING SUGGESTIONS

Dry biscuits, dry pastries, crumbly cakes with almonds, mature and strong cheeses, dark chocolate. Excelent after-dinner. The recommended drinking temperature is
between 14°-17°C

 

NOTE

This is the most traditional wine of Valpolicella area and, due to a mistake during its vinification, Amarone was born.
1623 is dedicated to our family’s history, to the first house belonged to Damolis built in 1623, exactly in the same place where today we still live.

 

TECHNICAL SHEET

CLICK HERE to download the technical sheet

Category

red wines

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