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recioto
[reh-CHAW-toh]

An Italian wine made in the VENETO region using the PASSITO method. In this method, grapes are dried in a cool, airy room for up to 4 months until semidry, which produces concentrated sugars and flavors. Occasionally, the grapes develop BOTRYTIS CINEREA, which gives them added richness. If during VINIFICATION, FERMENTATION stops either naturally or because of human intervention, the wine’s left with RESIDUAL SUGAR, and it’s simply a recioto. If fermentation continues until the wine is completely DRY, then the term amarone, which means “strongly bitter,” is added to the name. RECIOTO DELLA VALPOLICELLA and RECIOTO DELLA VALPOLICELLA AMARONE are examples of these two different types of wines. Recioto’s name is derived from a local dialect term recie meaning “ears.” A grape bunch often has two small clusters—called ears—branching out of the main bunch. The ears are thought to be of better quality because they stick out and catch more sun. Because of this, ears were always used in recioto wines. Today, although this approach isn’t consistently employed, the grapes used are always of high quality. See also RECIOTO DI SOAVE DOC.
Related Links: Veneto, passito, vinification, Botrytis cinerea, residual sugar (RS)
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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