Recioto

It is uncertain where the name Recioto comes from, but the most accepted hypothesis is that the name is derived from the Venetian expression 'recia' (ear) and alludes to the top of the cluster where small clusters of grapes form the so-called ear clusters. These have got the most sun and is juicier and have a higher sugar content = higher alcohol content.

After picking, grapes, are placed mostly on straw mats, shelves or hung on a drying loft, then turn dry to raisin size. The drying time varies from picking to December of the harvest year to March-April next year.

It is possible that the grapes develop botrytis cinerea, the noble rot that gives the wine even more finesse and more shades. If vinification is stopped along the way, either naturally or by human intervention, leaving the wine with residual sugar, it therefore becomes a Recioto-type.

Continuing the fermentation process, on the other hand, ends with the wine being of a dry type, for example, the red wine Amarone della Valpolicella DOC. The name Amarone refers to the Italian word "amaro", aromatic or bitter.

The grape drying process is also called Passito and is used, for example, for the white wine Recioto di Soave DOCG or for the red dessert wine Recioto della Valpolicella DOC.