“La Doga” Recioto della Valpolicella Classico D.O.C.G. Corte Merci is made from the grapes of Valpolicella Classica. It is unique one of a kind wine at national level, made from dry grapes and decanted into steel barrels and then refined in small ok barrels in order that the taste and perfume are enhanced further, a sweet wine, simply thrilling.
The vines are situated in the heart of Valpolicella Classica in the valley of Negrar in the hilly zone between 350 and 450 m above sea level facing south west and south east next to Jago. The land is varied, clay, chalky, and in some parts volcanic, with a good presence of rock fragments. The style of the grassy plant is “Double Veronese Pergola” with a density of 3.300 vines per hectare.
We carry out the harvest between the end of September and the beginning of October, selecting and picking the grapes only by hand. The bunches of grapes are placed in crates, also known as “ploto”, weighing a maximum of 6 kg. They are destined to be dried in the fruit sheds for 120/150 days depending on the climatic conditions of the season as well as the maturing season and resting period.
During the winemaking period between January and February, we carry out a destalking and pressing of the dried grapes and we empty the crates where the grapes have been resting one by one so that we can carry out further quality controls.
Fermentation occurs in winemaking containers made of stainless steel which have a capacity of hl 125 in a controlled temperature, with two manual extractions based on what is required. Fermentation takes between 20-30 days. It is the wine that then decides when it is the right moment to proceed to the racking process respecting the natural timings of fermentation which is brought to a halt before the complete transformation of sugar into alcohol in order to maintain the natural sweetness of this wine.
Refining and Aging:
This occurs in the cellar in order that a constant natural temperature is maintained and so that only a minimal variation in temperature is felt from the outside. For a period of six months it remains in stainless steel vats with a capacity of hl 5 also known as “tonneaux” made of French Oak planks with the wood being seasoned for 24 or 36 months, then aged in bottles for 3 around months.
Given that it is a natural product, this data can be subject to variations.