Recioto della Valpolicella Format:0.5l Yield per hectare: 78 q/ha

Yield per hectare: 78 q/ha

it is advisable to remove it from storage one day prior

The extra virgin olive oil "La Conca degli Ulivi" is another symbol of excellence of the territory

Aromas of cherry liqueur

questa acetaia è un vero laboratorio alchemico dove l'aceto diventa un'opera d'arte culinaria

Recioto della Valpolicella Format:0.5l Yield per hectare: 78 q/haTenuta Trabucchi's Recioto della Valpolicella is made from a rigorous manual selection of native Valpolicella grapes, carried out from the second half of September until the end of October. After harvest, the bunches undergo a long natural drying process that extends from September to March, resulting in a significant weight loss of approximately 80%. This slow and patient process concentrates sugars, aromas, and structure, while preserving freshness