Since 1956, the Aldegheri family has been working in the heart of Valpolicella, driven by passion, dedication, and a continuous commitment to refining the winemaking craft that has made this territory renowned worldwide. Each family member contributes through a distinct role: Lorenzo oversees viticulture and vinification, Adriano manages administration and the development of innovative production systems, while their cousin Vincenzo leads the commercial activities and public relations. The second generation also plays a vital part, bringing fresh perspectives and modern expertise. The family spirit of the Aldegheri estate, combined with a perfect balance of technology, respect for nature, meticulous grape selection, and constant improvement of winemaking techniques, has enabled the creation of wines that embody the soul of the land and offer moments of genuine pleasure.

Recioto is a renowned wine with a delightful sweet flavour. Although this characteristic makes the vinification process seem easy, in order to obtain a Recioto with finesse and class it is necessary to follow the production process carefully and skilfully, starting from the selection of the grapes when they are harvested up until they reach the bottle. When served, Recioto has an intense garnet colour and a highly complex bouquet of roses, violets, plum jam and wild fruit. It has an exciting flavour, whose delicacy brings to the mouth all the flavours perceived by the olfactory sense, amalgamated by a sweetness which is adds harmony and balance to the overall effect.

Winemaking

Harvest: At the beginning of October, when slightly over-ripe, the grapes are harvested manually and selected with a view to subsequent raisining: the best parts are chosen, which are the external ones (in local dialect recie, meaning ears, giving rise to the name of the wine).
After thorough raisining, the grapes are destemmed and crushed at the beginning of February; during fermentation the must temperature stabilises at around 15°C. Long maceration (25-30 days) with daily pumping follows the fermentation process. After devatting (or separation of the marc) with 12% sugar remaining, “clean” racking is carried out 2-3 times. Towards May-June the wine is transferred to wood for ageing and the long fermentation process continues until December. After further “clean” racking, the wine is bottled and aged for a few months.

Food pairing

Excellent with pandoro cake, it goes well with all dry sweets and is excellent with fondant chocolate; it should be tried with piquant cheeses. A good pick-me-up when sipped outside mealtimes.

Serving temperature 18–20°C.