Recioto della Valpolicella DOCG

Recioto della Valpolicella is considered the most ancient wine of the Valpolicella appellation, with origins traceable to Roman and even pre-Roman winemaking. In the 6th century AD, the Roman writer Cassiodorus recorded that the sweet wines of the area were favorites at the courts of the Ostrogothic Kingdom, describing an 'Acinaticum' wine of royal color made through grape-drying techniques. The statutes of Alberto I della Scala in 1276 regulated grape harvests and trade in the region, consolidating practices still foundational today. Recioto was historically the prestige wine of Verona; Amarone emerged as its dry counterpart only in the 20th century, when a barrel of Recioto at Cantina Negrar in 1936 was accidentally allowed to ferment to dryness. The sweet wine retained its place as a specialist tradition while Amarone evolved into the commercial powerhouse of the region.

• References to sweet dried-grape wines from Valpolicella date to the 4th-6th centuries AD; Cassiodorus described 'Acinaticum' from grape-drying technique
• St. Zeno, eighth bishop of Verona, promoted long aging of the region's wines in the early Christian era; his image appears on labels of Recioto della Valpolicella
• DOCG recognition in December 2009 formalized rigorous quality standards, having been a DOC since 1968
• Modern Amarone emerged from Recioto production: historically Amarone labels bore the words 'Recioto Amarone', reflecting the two wines' shared origins

The Classico subzone of Recioto della Valpolicella encompasses five hillside communes north of Verona: Fumane, Marano di Valpolicella, Negrar, San Pietro in Cariano, and Sant'Ambrogio di Valpolicella. The wider DOCG production zone extends to include many additional municipalities in the province of Verona, as well as the separate Valpantena subzone. The region lies east of Lake Garda, bordered to the north by the Lessini Mountains, and benefits from a Mediterranean-influenced climate moderated by Alpine conditions. Soils in the Classico zone are predominantly calcareous, dating geologically to the Jurassic and Cretaceous periods, imparting mineral backbone and acidity that balance the wine's natural sweetness. Annual rainfall averages 900-1,100 mm, concentrated in spring and autumn. The hillside aspect and altitude variation (150-460 metres) provide the cool nights essential for preserving acidity during the long appassimento period.

• Classico subzone: Fumane, Marano di Valpolicella, Negrar, San Pietro in Cariano, and Sant'Ambrogio di Valpolicella; widely considered the finest terroir for Recioto
• The Valpolicella production area has around 8,000 hectares of registered grapevines in total, with Recioto representing a small specialist fraction
• Calcareous soils of Jurassic and Cretaceous origin dominate the Classico hills, providing the mineral tension that prevents Recioto from becoming cloying
• Proximity to Lake Garda moderates temperatures; Lessini mountain breezes preserve acidity during 100+ day appassimento drying

Corvina Veronese and Corvinone form the backbone of Recioto, required at 45-95% of the blend, contributing cherry aromatics, structure, and the large berry size that retains sufficient juice even after extended drying. Rondinella (5-30%) adds color, floral character, and resilience during the appassimento process. After hand-harvesting, grapes are laid on bamboo racks called arelle or placed in crates in ventilated fruttai for at least 100 days, losing at least half their weight. The dried grapes are gently pressed and fermented, with the process arrested before completion to preserve residual sweetness of approximately 50 g/L or more. Fermentation typically lasts 15 to 20 days, a notably shorter period than Amarone's 30 to 50 days, preserving the natural sugars that define Recioto's character. Slavonian oak botti and large neutral barrels are the traditional aging vessels.

• Corvina and Corvinone: 45-95% of the blend; large, juicy berries uniquely suited to 100+ days of drying without losing vinable juice
• Rondinella: 5-30%, valued for color, floral lift, and resilience to mold risks inherent in extended appassimento
• Grapes dried until they lose at least 50% of their weight; vinification forbidden before December 1 of the harvest year
• Fermentation arrested at approximately 14-16% ABV by cooling to preserve residual sugar (minimum 50 g/L); Slavonian oak botti and large neutral barrels traditional

Masi, with roots in the region since 1772, is a leading producer of Valpolicella wines including the Angelorum Recioto Classico. Allegrini, whose family has been present in Valpolicella Classico since the sixteenth century, dedicates its Recioto to the late Giovanni Allegrini, releasing it under the 'Giovanni Allegrini' label since 1990. Speri, established 1874 and now organically certified, produces the single-vineyard 'Recioto Classico La Roggia' from Monte Sausto in San Pietro in Cariano. Giuseppe Quintarelli, regarded as the legendary maestro of Valpolicella, produced Recioto of extraordinary depth from his 12-hectare estate in Negrar, aged six years in Slavonian oak and made only in the finest vintages. Tedeschi and Bertani round out the most respected Recioto producers. DOCG regulations mandate 45-95% Corvina Veronese and/or Corvinone, 5-30% Rondinella, and up to 25% other approved non-aromatic red varieties with no single variety exceeding 10%. Grapes must reach 14% minimum potential alcohol through drying; no vinification permitted before December 1.

• Masi (Valpolicella since 1772): Angelorum Recioto Classico DOCG, dusty mid-sweet style with raisins, dried figs, subtle caramel
• Allegrini 'Giovanni Allegrini' Recioto della Valpolicella Classico DOCG (since 1990): dedicated to estate's modern founder, family in region since 16th century
• Speri 'La Roggia' Recioto Classico DOCG: single-vineyard from Monte Sausto, San Pietro in Cariano; certified organic since 2015
• Giuseppe Quintarelli Recioto della Valpolicella Classico DOCG: legendary Negrar producer; six years in Slavonian botti, only in best vintages

The Valpolicella Classico zone, a series of parallel hillside valleys northwest of Verona between the city and Lake Garda, offers year-round wine tourism. The harvest season in September and October, followed by the winter drying period through January and February, allows visitors to witness appassimento firsthand. Many estates in Fumane, Negrar, Marano, San Pietro in Cariano, and Sant'Ambrogio offer cellar visits and tastings, with advance booking essential at smaller, high-demand producers. The region's proximity to Verona, a UNESCO World Heritage city with its Roman amphitheater, and to Lake Garda and the Lessini Mountains creates a richly layered destination where wine, history, and landscape intersect. In 2025-2026, Recioto became the first DOCG wine admitted to Slow Food's Presidium program, with seven founding wineries committed to stricter standards than the DOCG requires.

• The Valpolicella Classico Wine Route connects producers across five hillside communes; advance booking strongly recommended for top family estates
• Autumn grape selection and the extended winter drying period in fruttai are central events for wine tourism in the region
• Verona's UNESCO World Heritage status, Roman arena, and proximity to Lake Garda make Valpolicella one of northern Italy's most accessible wine destinations
• In 2025-2026, Recioto became the first DOCG wine admitted to Slow Food's Presidium program, with seven founding wineries committed to stricter standards than the DOCG requires