The grapes to produce Recioto della Valpolicella DOCG Roccolo Grassi were picked when they were super ripe and then raisined on slatted shelves in a humidity and temperature controlled area of the winery for five to six months. The grapes were cold macerated for six to seven days, which takes place naturally, as the temperatures outside are low during February. The Recioto della Valpolicella DOCG Roccolo Grassi grapes were crushed and the temperature was increased to 22 to 25°C to enable fermentation to take place. This lasted for 20 to 30 days, during which time the cap was punched down and pumped over daily. Fermentation was completed in barrel where it was aged for 18 months in a mixture of new and old French barrels. The wine then spent a further 24 months in bottle prior to release. This wine was made in limited quantities.
This wine is made from 40 year old vines grown in a four hectare area. The vineyard is planted with a south-easterly aspect and sits at an altitude of 200 to 250 metres above sea-level. The soil type is made up of volcanic and balsatic components, which impart wonderful mineral complexity to the wine. The vines are trained on a pergola system and are planted at a density of 3,000 vines per hectare. Harvest took place at the end of September.
Roccolo Grassi was established in 1996 by Bruno Sartori and his two children Francesca and Marco. Based in Veneto, they produce wines of unique character and strong personality, which are expressive of their origins. Winemaker Marco Sartori is one of hottest talents in the region. His philosophy is very simple; yields in the vineyard are significantly reduced to obtain a fabulous fruit concentration. The 14 hectares of Roccolo Grassi vines are farmed sustainably and minimal intervention takes place in the winery. The result is a collection of world class wines distinguished by their pure elegance.