L'Eremita Recioto della Valpolicella

Organoleptic Aspects

Dark intense ruby red in colour. On the nose it shows black fruit and berry notes, with hints of wild herbs and spice. The plate is sweet, luscious and rounded balanced by velvety tannins.

Denomination

Recioto della Valpolicella DOCG

Grape variety

45% Corvina, 15% Rondinella, 40% Corvinone

Analytical data

Alcohol:13.5%
Suggested initial serving temperature: 10°C

Food pairings

It goes well with

chocolatey desserts
gorgonzola

ideal for

meditation
Wine making process
The grapes are allowed to dry gently in well-ventilated rooms for around 6-7 months, concentrating their flavours, sweetness and colour. In spring, the grapes are crushed, fermentation starts with natural yeast and then the must is filled into barriques to finish fermenting. The wine matures in wood on its lees for 10-12 months before bottling.
Area of production
A selection of the best grapes from Ca’ Rugate’s own vineyards in the hills around Montecchia di Crosara.
Soil
Gravel and limestone.
Harvest
Hand picked during the last two weeks of September, and laid flat in small wooden boxes containing an average of just six kilograms.This allows good air flow during the crucial drying process.
Yeld
90 quintals per hectare
Production
5.000 bottles
Bottle sizes
500 ml - 1500 ml
Share
Awards
90 points for L'Eremita 2009
Wine Spectator awards our Recioto della Valpolicella
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