Recioto bunches are usually the finest and the first to be harvested, when perfectly ripe. Once the grapes have dried, they are pressed using the classic, ancient vertical-pressure method. The pomace, still dripping, is taken to the distillery, where it is stacked and left to ferment slightly.
Subsequently, the liquid obtained is distilled discontinuously in a copper still, to extract the greatest possible quantity of perfumes and aromas for tasting.

VISUAL EXAMINATION:

The liquid is perfectly transparent, without any particles in it.
suspension that alters the perfect penetration of light rays
through it. Its complete transparency gives it the
Brilliant definition. It is colorless and has a medium extraction rate.

OLFACTORY EXAMINATION:

It presents a medium complexity of the overall volume of the perceived odors,
delicate, pleasant and essentially vertical. Good aftertaste persistence.
with a perception of odors for at least one minute after swallowing.

It has a slightly floral sensation of acacia honey and lily of the valley;
a delicate fruity sensation of nectarine, dried apricot,
with nuances of exotic fruit and Williams pear. aftertaste is perceived
a spicy note of white pepper and star anise.

TASTE TEST:

The sensation of heat is significant even if you don't notice it.
perceives a negative stinging sensation. The consistency
and the roundness on the palate is enveloping. The dryness is well defined.
with a certain glycerol roundness that improves its pleasantness.