Structure

Bodyfull
Tanninmedium
Acidityhigh
Sweetnesssweet
Finishlong
Oakoak aged

Drinking window

Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedMedium tanninHigh aciditySweetLong finish

Aroma: forest fruits, cherry and plum jam, sour cherry in spirit, vanilla, cinnamon, violet, iris

Palate: sweet delicate body, velvet softness

Deep, intense garnet, extremely complex in forest fruits and sugared almond, cherry and plum jam and sour cherries in spirit with light spice, vanilla, chocolate, cinnamon and liquorice, shading into violet, iris and wild meadow flowers, with a body the estate calls sweet, delicate, harmonious and soft as velvet.

What it pairs with

  • Pandoro di Verona
    The estate names Verona's own Christmas cake first.
  • Crostate and shortcrust pastry
    Corteforte lists crostate and paste frolle.
  • Chocolate
    The producer calls it the red wine that best accompanies chocolate.

History

Corteforte presses about half the dried recie in January and often has to warm a little must to start fermentation in the winter cold, then presses the remaining, far sweeter fruit in early March and adds it to the still-fermenting must. Racking starts when alcohol reaches 12 to 13 percent and fermentation is stopped soon after, with more than 10 percent residual sugar left.

Facts

Producer
Corteforte · visiting guide
Grapes
Corvina Veronese (70%), Rondinella (10%), Molinara (5%)
Classification
Recioto della Valpolicella Classico DOCG
Oak
Eighteen months in French oak tonneau and twelve months in bottle, fermentation stopped at 100 grams per litre of sugar
ABV
14.0%
Price
€28-45 at retail
Drinking window
5-20 from vintage
Organic
ORGANIC CERTIFIED

Frequently asked about Corteforte Recioto di Corteforte

How sweet is Recioto di Corteforte?

The estate publishes 100 grams per litre of reducing sugars at 14 percent alcohol, with total acidity of 6.50 grams per litre.

How is Recioto di Corteforte fermented?

About half the dried recie are pressed in January, with a little must sometimes warmed to start fermentation in the winter cold. The rest, of far higher sugar, is pressed in early March and added to the still-fermenting must. Racking begins at 12 to 13 percent alcohol and fermentation is stopped shortly after.

What food pairs with Recioto di Corteforte?

The estate names pandoro di Verona, panettone, dry cakes, tarts and shortcrust pastry, and calls it the red wine that best accompanies chocolate.

Tags

cellar worthy corvina veronese dessert passito full body high acid medium tannin molinara mood festive mood romantic occasion gift occasion special occasion winter old world organic pairs with blue cheese pairs with chocolate pairs with digestif pairs with fruit desserts price trade up rondinella sweet

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