Passito dolce "Mammamia" Blasi

"Recioto della Valpolicella 'La Tesa', produced by Nepos Villae, is a velvety, sweet, ruby-red nectar with hints of red fruits and spices, balanced by interesting salty notes. The name 'Recioto' derives from the Veronese dialect word 'recia', which means ear, referring to the uppermost lobes of the bunch, which contain the grapes with the highest concentration of juice and represent the luxury wine of Valpolicella. Produced in the Negrar Valley, the heart of classic Valpolicella, Recioto is made from a blend of Corvina, Corvina grossa, Rondinella and Molinara, the indigenous grape varieties of Veneto. The grapes are harvested by hand in the second half of September, placed in boxes and left to dry until mid-January. Crushing, which takes place in mid-January, is preceded by a selection of the grapes, only the best of which are selected. The gentle crushing of the grapes is followed by fermentation, which takes place in temperature-controlled stainless steel tanks with skin contact for about 40 days. The wine is then aged in large oak barrels for about 18-24 months, followed by 1 year in bottle. The colour of the Recioto is a very deep purple-red, with an intense aroma of cherries under spirits, enriched by light, well-integrated notes of berries and raspberries. The attack on the palate is full and velvety, with a salty note that makes the wine easy to drink. Aromatic black pepper and a sweet nutmeg note dominate the finish. The blackberry and prune flavours are elegant and persistent. Recioto goes well with a wide range of food, including traditional Christmas cakes, dry and crumbly pastries, chocolate and berry mousse and cheesecake. "