The same method that produces the bold, dry, red wines, Amarone, also produces these sweet, succulent red dessert wines. Here, instead of allowing the ferment to stop naturally around 15+%, the ferment is stopped around 12.5% leaving a whack of sugar. In this wine, it falls around 130 grams/Litre. In some vintages, Recioto styles can reach more than 200 g/L putting them into the realm of Australian Fortified Muscat wines, only without that additional fortification of the Aussie dessert wines.
Sweet and ripe fresh raspberries sit side by side with prunes, pepper, warm sweet spice and chocolate. The Recioto versions of Valpolicellas still have some velvety tannins and that smooth texture as their dry counterpart. Just with a sweetness that works very well with dark chocolate and nuts or some cheese. A block of bold flavours, move through the mouth and leave it with a spicy flourish. A delicious alternative to a fiery port but don’t leave this hanging around as it will not last long after opening.