More than any other wine, Recioto is the result of research and experimentation that avoid forcing growing techniques and technological vinification.

The estates where these grapes are grown have been managed in recent years with a bio-dynamic approach - quite simply a philosophy of life - where minor "adjustments" are made on a daily basis; when this approach achieves positive results, the experience is gradually applied to all our vineyards.

As for Amarone, selected grapes are harvested by hand and placed in small crates for drying in accordance with the traditional, natural system. Pressing generally takes place end February/early March (Recioto requires about one month of grape-drying more than Amarone).

From pressing (when only are few grammes of metabisulphite are added) through to clarification (using egg whites), the wine is only poured off when the season changes. Exceptional yields in terms of extracts, tannins and sugars, low temperatures and the use of small oak barrels (this wine is only made using 1.18 hl semi-barriques) ensure that complete fermentation is slow, gradual, natural and unhindered - so that this wine always retains the characteristic sugar residues typical of Recioto.

Full-bodied, intense and complex perfumes are especially matched by never-excessive sweetness.