The Veronese dialect the word Recioto derives from “recia”, the upper part of the bunch of Garganega grapes which is richest in sugars and most greatly exposed to sunlight. Just before the harvest a selection is made of the best bunches which are laid out on racks to dry. The grapes are constantly supervised and cleaned for several months, until pressing.
Recioto di Soave has a complex profile and has become a great “vino da meditazione”.
Recioto is traditionally served with tea biscuits but the ageing process also makes it suitable for blue and strong cheeses, fat liver and all foods which enhance its oiliness.