Recioto has an ancient tradition in Verona, made by the vinification of selected bunches. Its name derives from “recie”, i.e. the upper part of a bunch that once was chosen for the production of this wine. After the harvest, the grapes are laid to dry for at least 4 months, losing 40% of their weight. The fermentation temperature ranges from 18° to 22° C. The wine is then refined in stainless steel tanks for 6 months.