Recioto Valpolicella Recipe
Recipe information
Make Recioto Valpolicella in just 2h . DENOMINAZIONE DI ORIGINE CONTROLLATA
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Ingredients
Ingredients
Directions
1. Harvest and Dry Grapes
Harvest the Corvina, Rondinella, and Molinara grapes. Spread them out on straw mats in a dry, warm place to allow them to partially dry for 2-3 weeks.
2. Crush Grapes
Once the grapes are dried, gently crush them to release the juice. Place the crushed grapes in a fermentation vessel.
3. Add Sugar and Water
Dissolve the sugar in 250 ml of water and add it to the crushed grapes mixture.
4. Add Yeast
Sprinkle the yeast over the grape mixture and stir gently to combine.
5. Fermentation
Cover the vessel with a cloth and allow the mixture to ferment for about 10-14 days at room temperature, stirring occasionally.
6. Press and Transfer
After fermentation, press the mixture to separate the liquid from the solids. Transfer the liquid to a clean fermentation vessel.
7. Aging
Allow the wine to age in oak barrels for at least 12 months to develop its flavors.
8. Bottling
Once aged, bottle the wine and seal it. Allow it to rest for a few more months before serving.
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