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

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

Its presence inside the panettone guarantees a rich taste and a pleasant surprise for the palate

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