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Tenuta Santa Maria di Gaetano Bertani - Verona - Italy
Recioto della Valpolicella Classico DOCG - Tenuta Santa Maria di Gaetano Bertani

2021

Recioto della Valpolicella
Classico DOCG

Recioto della Valpolicella
Classico DOCG

Our Recioto is made from the indigenous Corvina, Corvinone and Rondinella grapes, carefully selected and hand-picked in the first half of September. The bunches are then laid out on the “arelle”, mats made of bamboo canes from our historical fruttaio, for a delicate drying process, which lasts longer than that of Amarone and varies from 140 to 160 days. During this period, the sugar content of the grapes increases and an interesting evolution of flavours occurs. The typical aromas of fresh grapes are combined with the characteristic notes of drying, creating a bouquet that expresses all the character of Valpolicella.

This is followed by a soft pressing, a long maceration and fermentation in stainless steel for about thirty days. The ageing in oak barrels gives the wine a final touch of style, bringing great balance, complexity and instantly recognisable elegance to our Recioto.

500 ml | Alcohol 13% Vol. | Contains Sulfites

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Product Details

Tasting Notes

Color

Ruby red with garnet reflections.

Aromas

Sweet aromas of blackberry, blueberry and black cherry, with an elegant touch of underbrush and wet earth on the finish.

Flavours

Its structure is harmoniously enriched by a pleasant sweetness and velvety tannins. The finish is long and persistent, enhanced by floral and spicy notes.

Varietal Composition

Corvina 70% | Corvinone 20% | Rondinella 10%

Alcohol Content

13%

Serving Temperature

14-16°C

Pairings

It goes well with dry pastries, such as almond or hazelnut cakes and the cake “Sbrisolona”. It is also ideal with mature cheeses and sweet gorgonzola, or enjoyed on its own as an excellent after-dinner meditation wine.

Varietal Composition

Corvina 70% | Corvinone 20% | Rondinella 10%

Alcohol Content

13%

Serving Temperature

14 – 16°C

Pairings

It goes well with dry pastries, such as almond or hazelnut cakes and the cake “Sbrisolona”. It is also ideal with mature cheeses and sweet gorgonzola, or enjoyed on its own as an excellent after-dinner meditation wine.

Product Details

The name Recioto is first documented in Verona towards the end of the 19th century. Its meaning may come from the Latin terms ‘recis’ (detached bunch) or ‘racemus’ (selected bunch), both related to what seems to be its most accredited origin: the dialect word “recia” (ear), used to denote the upper part of the bunch, the most valuable, ripe and sweet. This was selected during the grape harvest to be dried and used for the production of this traditional sweet wine from Verona.
The history of Recioto is, however, much older than its current name and dates back to the time of the ancient Romans. At that time, in Valpolicella, Acinaticum was produced, a “pure wine of royal colour and special flavour”, described as such by Senator Cassiodorus in a letter to King Theodoric. After the collapse of the Roman Empire, this wine became an even more prestigious product, reserved only for high-ranking personalities such as popes, nobles and emperors. In those days, wine-making was an activity practised mainly in monasteries, linked to religious and medical uses. It was probably at this time that Recioto took the name “Vin Santo” (Wine Holy). After centuries of improvement in winemaking techniques, in 1968 the first production specification for Recioto was officially approved and it was recognised as a Valpolicella DOC (Controlled Designation of Origin) wine.

There are different types of Recioto wine: two white, Recioto di Soave and Recioto di Gambellara, and one red, Recioto della Valpolicella.

Recioto di Soave is produced in the area of the same name located east of Verona, from Garganega grapes and an optional percentage, up to 30%, of Trebbiano, Chardonnay or Pinot Bianco. This full-bodied, golden yellow sweet wine has hints of flowers and yellow fruit with notes of honey and marzipan. On the palate, it is mouth-filling, soft and with a lingering taste.

Recioto di Gambellara, made in the province of Vicenza exclusively from Garganega grapes, has similar characteristics to that of Soave. However, the typically volcanic terrain of the area and the pure vinification of the indigenous variety give it a distinctive minerality. In this wine, the fruit and flower notes are balanced with the typical freshness of the terroir, in a sweet and harmonious balance with a velvet structure.

Recioto della Valpolicella is vinified using mainly the native Corvina, Corvinone and Rondinella grapes. It is distinguished by its ruby red colour and sophisticated hints of red fruits, spices and flowers. Within its denomination we can find the following typologies:

  • Recioto della Valpolicella Classico: produced in the most historic area of the Veronese wine-growing region, it is characterised by a particular aromatic intensity and a full, round taste.
  • Recioto della Valpolicella Valpantena: produced in the Valpolicella Valpantena sub-zone, it has a similar profile to Classico, but with nuances that reflect the peculiarities of its terroir of origin.
  • Recioto della Valpolicella Spumante: a sparkling variant of Recioto, also present with the reference “Valpantena”. It combines the typical sweetness of this wine with a pleasant effervescence for a more modern and lively experience.

Each type of this wine is an expression of our oldest winemaking tradition and the characteristics of the land where it is produced. The Recioto of Tenuta Santa Maria di Gaetano Bertani evokes all the charm of Valpolicella Classica, an area where vines have been cultivated since Roman times. It is the perfect choice for anyone in search of authentic and refined flavours.

The Recioto della Valpolicella production area includes the wine-growing region surrounding the city of Verona, currently divided into three sub-zones.

Valpolicella Orientale or Estesa is the easternmost area of the denomination. It includes the Valle di Mezzane, Val d’Illasi and Val Tramigna, as well as numerous other districts and municipalities.

The Valpantena area, embraces the homonymous valley. It is assumed that its name derives from the Latin ‘pantheon’ and means ‘valley of the gods’ in tribute to its fruitfulness, known since ancient times.

Last but not least, Valpolicella Classica is the most renowned and oldest sub-zone. It includes the five municipalities of Marano, San’Ambrogio, Fumane, San Pietro in Cariano and Negrar.

Tenuta Santa Maria di Gaetano Bertani is located in Arbizzano di Negrar, in the historical heart of this Veronese wine region. Recioto della Valpolicella Classico is one of our most refined labels. Over the years, we have perfected the production method, honouring the tradition and enhancing the typical scents of the grapes.

As indicated in the production specifications, all types of Recioto della Valpolicella Docg must be composed of the following percentage of grapes: Corvina from 45% to 95%, Corvinone up to a maximum of 50%, as a substitute for Corvina, Rondinella from 5% to 30%. It is also allowed to use a maximum of 15% grapes from non-aromatic red grapes, with a limit of 10% for each type. Indigenous Italian red grapes approved for cultivation in the Province of Verona are admitted in quantities not exceeding 10%.

Our Recioto della Valpolicella Classico is made exclusively with Corvina, Corvinone and Rondinella, to bring out the richness of the unique scents of the local varieties.

Recioto della Valpolicella is considered by many to be the ancestor of all the denomination’s wines. Its production follows very ancient techniques that have been refined over time to best valorise the characteristics of Verona’s indigenous grapes. These include the appassimento method, a practice of drying grapes that dates back to Roman times and is still skilfully used today. After manual harvesting, the grapes are carefully selected and placed in boxes or on traditional racks called ‘arelle’, for a drying period lasting at least 100 days in well-ventilated rooms. During this process, which allows a slow dehydration of the grapes, the sugars are concentrated, giving the wine its distinctive sweet, complex and richly aromatic flavour. The appassimento method, a unique winemaking technique, has been nominated for UNESCO intangible cultural heritage status.

The Recioto della Valpolicella Classico of Tenuta Santa Maria di Gaetano Bertani is made using a production technique that combines respect for the thousand-year-old tradition of appassimento with the innovations in winemaking. The Corvina, Corvinone and Rondinella grapes are selected by hand in the first half of September, and are then laid out on the traditional bamboo cane ‘arelle’, where they will remain to dry for a period of between 140 and 160 days, in our historic 18th-century fruttaio. The grapes are then subjected to a soft pressing, followed by a long maceration and fermentation in steel, which lasts on average 30 days. The wine is then aged in oak barrels, which give our Recioto great balance, complexity and elegance. The result is a wine characterised by its aromatic richness. Its soft, persistent notes and rich, meaty structure make it immediately recognisable.

To best enhance the soft, enveloping flavour of Recioto della Valpolicella, we recommend serving it at a temperature of between 14°C and 16°C, and preferably using passito glasses, with small tulip shape and high rims, which allow all the aromatic nuances of this refined wine to be identified.

Recioto pairs beautifully with dry pastries, such as biscuits and cakes made with dried fruit, apples, pears, chestnuts and chocolate. These desserts enhance the fruity and spicy notes of the wine, creating a rich and harmonious taste experience. For lovers of savoury food, it goes perfectly with extra mature and spicy cheeses, served with honey, jam and mustard. A popular pairing is also with blue cheeses such as sweet Gorgonzola or Stilton, which offer an intense and harmonious contrast to the sweetness of the wine. For an authentic Veneto taste, Recioto della Valpolicella can be paired with extra-mature Monte Veronese, seasoned Asiago, Sbrisolona (a traditional cake made with almonds and dried fruit) or Brasadele, typical crunchy and fragrant doughnuts prepared during the Easter period.

Contain Sulfites

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Località Novare 1
37024 Arbizzano di Negrar
Verona – Italy

45° 30′ 12.81″ N, 10° 56′ 47.2″ E

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