recioto della valpolicella cabernet sauvignon mixed boiled meats or Friulian

mixed boiled meats or Friulian veal stew

Sboccatura annata corrente febbraio 2024

Fondo 53 expresses a perfect balance between finesse and power

ideale per un pranzo veloce o una cena elegante

where black basalt meets the sun

recioto della valpolicella cabernet sauvignon mixed boiled meats or FriulianTenuta Trabucchi's Recioto della Valpolicella is made from a rigorous manual selection of native Valpolicella grapes, carried out from the second half of September until the end of October. After harvest, the bunches undergo a long natural drying process that extends from September to March, resulting in a significant weight loss of approximately 80%. This slow and patient process concentrates sugars, aromas, and structure, while preserving freshness