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Recioto

A term used specifically around Verona in the Veneto region for a sweet wine made from raisined grapes. The wine or the way it is produced goes back to the Raeticum, an ancient wine of the Romans. The name comes from the dialect word "recie" for the sweetest and ripest berries. This means "auricles" and refers to the grapes that are on the outside of the vine and therefore receive most of the sunlight and heat. In the past, these were selected individually, but this is no longer used today. The grapes are dried for four to six months on racks in airy halls (what is called appassimento) or on straw mats. This often leads to noble rot caused by botrytis. Due to the concentration of the sugar, the alcohol content is often over 15% vol. Similar wines are straw wine and Trockenbeerenauslese.

The dry version is called Amarone and has a characteristic bitter (amaro) note. In this wine, noble rot or botrytised grapes are undesirable because they can negatively affect acidity, colour and shelf life. It is said that this version was discovered purely by chance because a Recioto did not stop fermenting in time. Such wines are a speciality in Veneto, where the three DOCG wines Recioto della Valpolicella, Recioto di Gambellara and Recioto di Soave are produced with this method. In principle, Recioto corresponds to the process known as Passito in other regions.

Complete lists of the numerous vinification measures or cellar techniques, as well as the various types of wine, sparkling wine and distillate regulated by wine law are included under the heading "Vinification". Comprehensive information on wine law can be found under the keyword wine law.

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