# Domìni Veneti Recioto della Valpolicella Classico (2020)

- **Producer:** Cantina Valpolicella Negrar
- **Colour:** red
- **Type:** dessert
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €18
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** plum, blackcurrant, red cherry, black cherry, raspberry, coffee, cloves, vanilla, chocolate, fig, dried fruit, prune, tobacco, raisin, toasted nuts, bitter almond

## About this wine

The Domìni Veneti Recioto della Valpolicella Classico 2020 is a sweet red wine from the Valpolicella Classico sub-region of Veneto, Italy. It is produced by Cantina Valpolicella Negrar, a cooperative established in 1933, known for its commitment to quality and tradition. The wine's distinctiveness stems from the 'appassimento' process, where grapes are dried to concentrate their natural sugars and flavors, a technique deeply ingrained in the region's winemaking heritage. The Valpolicella Classico area provides the ideal terroir for the indigenous grape varieties used, contributing to the wine's unique character.

## Interesting facts

- Grapes are dried for months before pressing, concentrating sugars and flavors.
- Recioto means 'little ripe' in Venetian dialect, referring to the dried grapes.
- This wine style is one of Italy's oldest and most revered sweet wines.
- The 'Classico' designation signifies wine from the historic heart of Valpolicella.

## Food pairing

The wine's inherent sweetness and rich fruit character are beautifully complemented by desserts, especially those with chocolate or nuts. The sweetness of the wine can stand up to the sweetness of the dessert without being overpowered. For cheeses, the wine's body and concentrated flavors can balance the saltiness and intensity of blue or aged varieties.

## Wine making process

The production of Domìni Veneti Recioto della Valpolicella Classico involves the 'appassimento' technique, where grapes are dried for several months to concentrate their sugars and flavors. After pressing, a slow fermentation occurs at controlled temperatures, typically around 22-23°C. Fermentation is intentionally halted to retain a high level of residual sugar. The wine is then typically aged, potentially in stainless steel tanks or oak barrels for a period, followed by bottle refinement. This meticulous process is guided by the producer's philosophy of quality and respect for tradition.