Maddalena Recioto della Valpolicella DOCG Scriani

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[/vc_column_text][split_line_heading animation_type=”line-reveal-by-space” font_style=”h3″ line_reveal_by_space_text_effect=”default” content_alignment=”default” mobile_content_alignment=”inherit” link_target=”_self” text_content=”Sapore” max_width=”275″][/split_line_heading][vc_column_text css_animation=”none” css=”.vc_custom_1680878593427{margin-top: 15px !important;}” max_width=”500″]Regala sapori di ciliegia, frutti di bosco e note leggermente speziate
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line_reveal_by_space_text_effect=”default” content_alignment=”default” mobile_content_alignment=”inherit” link_target=”_self” text_content=”Curiosità” max_width=”300″][/split_line_heading][vc_column_text css_animation=”none” css=”.vc_custom_1680878723136{margin-top: 15px !important;}” max_width=”500″]Per produrre il Recioto è vengono usate uve passite locali come la Corvina, il Corvinone e la Rondinella e, in percentuali minori, Forselina, Negrara e Oseleta, a volte anche la Molinara. Il Recioto rosso è tipico della sola Valpolicella. A Soave e Gambellara si producono invece due versioni di Recioto bianco.
Un’ultima curiosità del Recioto riguarda un suo “figlio”. Parliamo dell’Amarone, altra eccellenza enologica di Verona che, assieme al Valpolicella e al Ripasso, negli anni ha oscurato in termini di popolarità il passito. L’Amarone, infatti, sarebbe nato solo negli anni ’30 per un errore nella produzione del Recioto. Non a caso, per la sua produzione vengono appassite le stesse uve, allo scopo di ottenere però un vino più secco e, appunto, amaro.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]