Recioto

The sweet red dessert wine Recioto della Valpolicella was awarded its own separate DOCG status in 2010 and has been the style historically associated with the region. The name recioto, also made in neighbouring Soave and Gambellara regions with their own DOCG designations, comes from the local dialect recie meaning ears, and refers to the extending lobes that appear as ears at the top of a grape cluster. The exposed grapes on the ears usually receive the most direct sunlight and become the ripest grapes on the cluster. Historically, these very ripe ears were picked separately and used to make very rich, sweet wines. Today the method for making recioto has evolved to include the use of whole grape clusters. Grapes destined for Recioto della Valpolicella are often grown in the most ideally situated hillside vineyards. Recioto can trace its origins to winemaking techniques of the ancient Greeks; the grapes are taken to special drying rooms where they are allowed to desiccate, concentrating the sugars inside the grape. While recioto is typically sweet, with high levels of residual sugar, the must can be allowed to ferment completely dry. Often producers will label this wine as Amarone, but they may also choose to produce it as Valpolicella DOC wine or even an Indicazione geografica tipica table wine if they choose to use grape blends outside the DOC requirement. Some producers are experimenting with international varieties and producing dry Amarone style wines from grapes such as Cabernet Sauvignon.