Recioto della Valpolicella Classico Docg – Le Ragose

Vinification: A blends 50% Corvina, 20% Rondinella, 20% Corvinone, and 10% other approved varieties. The manual harvest involves immediate placement in plastic containers, followed by a monitored drying process that typically lasts until late December or January. Fermentation occurs in stainless steel for 10 to 12 days using indigenous yeasts. The 16 hectares of vineyards, with varied exposures and rich soils, are cultivated with the Pergola Trentina Semplice method, yielding a limited production of 10 to 20 hectolitres per year.