Recioto della Valpolicella Classico “La Roggia” DOCG
The grapes for La Roggia, which come from La Roggia vineyard, on the slopes of Monte Sausto in San Pietro in Cariano, dry for a long period before being turned into a lush sweet wine.
The best bunches of 70% Corvina and 30% Rondinella are carefully selected by hand and dried for about 120 days, losing up to a 43% loss of their initial weight. In January, they are soft-pressed, de-stemmed, then macerated on the skins for about twenty-four days. Raised in barrique for eighteen to twenty-four months and then for twelve in bottle. This refined red “passito” (dried grape sweet wine) is extraordinarily rich and all-encompassing. Lovely on its own or with classic, traditional desserts.
Wine exported to
Bermuda, USA, Japan, Puerto Rico, Australia
Most recent awards
- 2018 | James Suckling91
- 2017 | Vinous90
70% Corvina Veronese and 30% Rondinella
Length of alcoholic fermentation:
Type of yeast:
Selected Organic Certified
18 °C (64.4 °F)
Periodic pumpovers and délestage
Length of maceration:
2 and 3 YO
Type of oak:
Aging before bottling:
Aging in bottle:
San Pietro in Cariano, Valpolicella Classica, Veneto
9.75 hectares (24 acres)
Limestone and gravel
inclined open pergoletta
140 meters (460 feet) above sea level
100 hl of grapes per ha
Time of harvest:
first two weeks of October
First vintage of this wine:
Total yearly production (in bottles):
Intense garnet in color, with a superb bouquet of raisins, violets and jam, and a full, velvety, round palate that delights without palling.
Best served at 13-14 °C (55.4-57.2 °F)
A dessert wine which goes well with classic biscuits and cakes, nuts or chocolate, too. Also recommended for accompanying blue cheeses.
Alc. cont. 13% by vol.