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Recioto “Le Brugnine”

HomeRecioto “Le Brugnine”

Recioto “Le Brugnine”

Wines

“Le Brugnine” matures at length in small French barriques that give the wine muted accents of sweet spices, rendering it rich and intense. A very special treat to conclude a festive occasion. A meditative, sweet and savory wine made from the best dried grapes of Venturini’s “Le Brugnine” vineyard.

Appellation: Recioto della Valpolicella Classico DOCG

Type: Red, recioto, sweet and savory.

Blend: 70% Corvina Veronese, 20-25% Rondinella, 5-10% Molinara (varies slightly)

Organic

Wine Details:

Tasting Notes:
Color: Ruby red color illuminated by vivid garnet flashes.
Bouquet: Suave sensations of small dark red fruit jam, accompanied by hints of almond, vanilla bean, caramel and dried red orange peel, dusted with cocoa and liquorice.
Taste: The mouth is warm and sweet but noticeably tannic with fruit acid freshness. The long finish is savory and rich, with lingering notes of walnut, hazelnut and figs.
Alcohol by volume: 13%.
Serve: 16°C (61°F).
Food Pairing: The suave character of this wine goes perfectly with many types of dessert, from berry pies to dark chocolate lava cakes, panettone, marron glacé… whatever strikes your fancy. For cigar lovers: try it with a Toscano.  

Vinyard Notes:
Production area: Situated in the hilly area of Valpolicella Classica:  Monte “Le Brugnine”. Height above sea level: around 250 meters.
Vineyard exposure: Mainly South-West.
Soil: Very light limestone rich in fossils.
Training System: Pergola Trentina (Trento trellis).
Density: About 3,000 vines per hectare.
Average of vines: 30 years old.
Number of buds per vine: 20-25.  

Winemaking Notes:
Harvest: Third week of September, manual picking and sorting.
Production Technique: The finest bunches are selected and arranged on hurdles or trays in special rooms, which must be dry and well ventilated, until February. During this time, they lose about 40% of their weight.
Vinification: End of March. Pressing: traditional, keeping the grapes in bunches.
Fermentation: Fermentation temperature between 10/15 °C . Duration of maceration: 30 days. Daily remontage. Slow fermentation. Transfer into stainless steel wine jars. Frequent decanting to retain most of the residual sugar.
Aging: The fining of the wine takes place in small French oak barriques for 12 months. Maturing in bottles for 6 months.