Structure

Bodyfull
Tanninmedium
Aciditymedium
Sweetnesssweet
Finishlong
Oaknone or neutral

Drinking window

Best 2 to 15 years from vintage.
vintage2 yrs15 yrs17 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 tanninMedium aciditySweetLong finish

Aroma: cherry, raspberry, chocolate

Palate: soft moderate sweetness, mineral edge

An intense ruby sweet red, rich on the nose with cherry, raspberry and chocolate, soft and moderately sweet on the palate and balanced by exceptional minerality.

What it pairs with

  • Chocolate and hazelnut tart
    The wine's own chocolate note extends into the dessert.
  • Fresh raspberries with cream
    Raspberry on the nose is echoed directly by the fruit.
  • Gorgonzola with honey
    Moderate sweetness and mineral edge cut the blue-cheese salt.

History

The Recioto is made from a hand selection of the best bunches rested about 140 days, fermented cool for thirty days and then racked off, with six months in steel, two years in small 7 hectolitre casks and six months in bottle.

Facts

Producer
Secondo Marco · visiting guide
Grapes
Corvina (60%), Rondinella (25%), Corvinone (15%)
Classification
Recioto della Valpolicella Classico DOCG
Oak
Six months in steel, twenty-four months in 7hl casks, six months in bottle
ABV
13.0%
Price
€30-48 at retail
Drinking window
2-15 from vintage

Frequently asked about Secondo Marco Recioto della Valpolicella Classico

What does Secondo Marco Recioto taste like?

The estate describes a sweet red of intense ruby colour, rich on the nose with notes of cherry, raspberry and chocolate, and a soft, moderately sweet taste well balanced by exceptional minerality.

What grapes are in Secondo Marco Recioto?

Corvina 60 percent, Rondinella 25 percent and Corvinone 15 percent, from vineyards at 170 metres in the Fumane valley.

How long are the grapes dried for Secondo Marco Recioto?

About 140 days of rest for the selected bunches, followed by a thirty-day cool fermentation that is stopped to keep residual sugar.

Tags

corvina corvinone dessert passito full body medium acid medium tannin medium term mood fruity mood romantic occasion gift occasion special occasion winter old world pairs with blue cheese pairs with chocolate pairs with digestif pairs with fruit desserts price premium rondinella sweet

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