Sweet wine locally known as “Recioto Scapà”, a Recioto which continues the fermentation of sugars to 20-30 g/l, to be no longer a Recioto, nor sufficiently dry to be able to boast of the name of Amarone.
It is produced only when fermentation stops spontaneously and the wine has the desired characteristics.
Rhagós Ammandorlato
Rhagós Ammandorlato
| Wine | Red |
| Grapes | 50% Corvina, 20% Corvinone, 20% Rondinella, 10% other authorized varieties |
| Harvest | Grapes manually selected, and placed in plastic trays directly in the vineyard. Drying at controlled humidity and temperature, from the end of December to January. |
| Vinification | In red after destemming. Fermentation in stainless steel for about 10-12 days with indigenous yeasts. |
| Alcohol | 15/16° |
| Food Match | Cheeses, Stewed red meat, Chocolate cakes, Almonds and Dry pastries, or for tasting. |
| Serving Temperature | Room Temperature |
| Planted Area | Grapes selected in 16 hectares of vineyards of several years of planting |
| Exposure | West - Southwest |
| Soil | Red and brown clays, and Eocene limestone |
| Plantation | Simple trellies |
| Plants per Hectar | 4200 |
| Acidity | 6 - 6.5 grams/liter |