“EL Campanar”

RECIOTO
della Valpolicella DOCG
Classico

Soil: calcareous-clay soil with good skeleton content and excellent drainage, typical of the Valpolicella Classica area.
Vineyard location and age: historic hills of Valpolicella Classica in Negrar.
Grape varieties: Corvina, Corvinone, Rondinella and Molinara.
Yield per hectare: approx. 45 q/ha; very limited production of about 1,200 bottles per year.
Harvest: hand-picked grapes followed by a long natural drying process of approx. 100 days.
Vinification: fermentation is stopped to preserve the natural residual sugar from the dried grapes; temperature is gradually lowered and final filtration is carried out to prevent refermentation after bottling.
Ageing: approx. 24 months in concrete tanks, with no oak ageing to preserve fruit freshness.

Colour: deep ruby red with garnet reflections.
Analysis: alcohol 13% vol; total acidity 5.9 g/l; residual sugar 138 g/l.
Aromas: ripe cherry, morello cherry, red fruits in spirit, sweet spices and cocoa notes.
Palate: sweet, velvety and harmonious, with a balanced interplay of sweetness, freshness and structure.
Food pairing: dry pastries, traditional festive desserts (pandoro, colomba), dark chocolate and blue cheeses.
Serving temperature: 14–16 °C in large glasses.