Recioto is the ancestor of the Amarone and the most ancient wine of the Valpolicella Appellation. It is produced, like Amarone, through the grapes drying in the so-called “fruttaio”. Once the grapes have lost at least half of their weight, and with the evaporation of the water, the desired concentration of sugars is achieved, so that the vinification can take place. The fermentation is stopped to preserve this wine’s typical structure and sweetness. So, it is the only sweet wine produced in Valpolicella, but thanks to its good acidity it’s never cloying.
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