Recioto

Recioto is a traditional Veneto dessert wine made from grapes that are dried after harvest to concentrate sugars. The best-known expressions come from the Valpolicella and Soave areas, though producers in other parts of Veneto also make Recioto. The name is linked to the appassimento technique in which bunches are laid out to dry on racks or in well-ventilated rooms, commonly called fruttai, for several weeks to months.

Production involves grape varieties such as Corvina, Corvinone, and Rondinella, often in blends. After drying, the concentrated grapes are pressed and fermentation begins slowly. Fermentation is typically halted before all sugar is converted, leaving significant residual sugar and a richly sweet wine with pronounced acidity. The result is a dessert-style wine with moderate to high alcohol and a long living potential. Aging, including time in wood, is common before release, contributing additional complexity.

Regulatory status and styles vary by producer and subregion. Recioto della Valpolicella is the most prominent designation, produced under the Valpolicella DOCG framework. Recioto di Soave is another Veneto expression, and there are related wines from other Veneto zones. The style is closely connected to Amarone, which uses the same grape varieties and appassimento method but produces a dry wine.

Tasting notes commonly describe aromas of dried fruit, plum, raisin, and spice, with flavors of toffee or chocolate in older examples. Recioto pairs well with desserts such as chocolate and pastries, as well as aged cheeses and blue cheeses.