Recioto della Valpolicella DOCG
Synopsis
History: Established as a DOC in 1968; became a DOCG in 2010
Vineyard Area: 8,586 ha / 21,207 acres total for all four Valpolicella DOPs (2022)
Production: 2,670 hl / 29,700 cases (5-year average)
Principal Red Grape Varieties:
Styles and Wine Composition
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%)
Subzones and Other Geographic Terms
- Classico, comprising the communes of Fumane, Marano, Negrar, San Pietro in Cariano, and Sant’Ambrogio (Recioto)
- Valpantena (Recioto, Spumante)
Significant Production Rules
- 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%
- Residual sugar: Minimum 2.8% potential alcohol (approx. 50 g/l or 5.0% residual sugar)
- Aging: No minimums specified
Last Disciplinare Modification:
08/17/2023
