Recioto della Valpolicella DOCG

SPARKLING WINES

• Spumante (RdSpSw): 45–95% Corvina and/or Corvinone; 5–30% Rondinella; maximum 25% OARG (of which no single variety can exceed 10% and all aromatic varieties combined cannot exceed 10%)

DESSERT AND SPECIALTY WINES

• Recioto (RdSw): 45–95% Corvina and/or Corvinone; 5–30% Rondinella; maximum 25% OARG (of which no single variety can exceed 10% and all aromatic varieties combined cannot exceed 10%)

• Classico, comprising the communes of Fumane, Marano, Negrar, San Pietro in Cariano, and Sant’Ambrogio (Recioto)
• Valpantena (Recioto, Spumante)

• Minimum potential alcohol level at harvest: 11.0%
• After harvest, grapes must be air-dried to achieve a minimum potential alcohol level of 14.0% and cannot usually be vinified until December 1
• Minimum alcohol level: 12.0%

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• Residual sugar: Minimum 2.8% potential alcohol (approx. 50 g/l or 5.0% residual sugar)
• Aging: No minimums specified

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