{"id":289,"date":"2015-10-19T08:44:53","date_gmt":"2015-10-19T08:44:53","guid":{"rendered":"http:\/\/pietrozardini.it\/new\/?page_id=289"},"modified":"2017-02-06T14:18:44","modified_gmt":"2017-02-06T14:18:44","slug":"recioto-della-valpolicella-doc","status":"publish","type":"page","link":"https:\/\/pietrozardini.it\/en\/vini-valpolicella\/recioto-della-valpolicella-doc\/","title":{"rendered":"Recioto della valpolicella"},"content":{"rendered":"<section class=\"l-section wpb_row height_medium\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row type_default valign_top\"><div class=\"vc_col-sm-6 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"w-image align_center animate_afl d1\"><div class=\"w-image-h\"><img loading=\"lazy\" decoding=\"async\" width=\"215\" height=\"850\" src=\"https:\/\/pietrozardini.it\/wp-content\/uploads\/2015\/10\/recioto.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/pietrozardini.it\/wp-content\/uploads\/2015\/10\/recioto.jpg 215w, https:\/\/pietrozardini.it\/wp-content\/uploads\/2015\/10\/recioto-76x300.jpg 76w\" sizes=\"auto, (max-width: 215px) 100vw, 215px\" \/><\/div><\/div><\/div><\/div><\/div><div class=\"vc_col-sm-6 wpb_column vc_column_container animate_afr\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\r\n\t<div class=\"wpb_text_column \">\r\n\t\t<div class=\"wpb_wrapper\">\r\n\t\t\t<p><strong>Production zone:<\/strong>Valpolicella<strong><br \/>\n<\/strong><strong>Soil:<\/strong>prevalently red and brown soils on detritus, marl and basalt <strong><br \/>\n<\/strong><strong>Wine production:<\/strong>ca.90 q.li per Hectar<strong><br \/>\n<\/strong><strong>Grape blend\u00a0<\/strong>Corvina 70% &#8211; Rondinella 20% &#8211; Molinara 10%<\/p>\n\r\n\t\t<\/div>\r\n\t<\/div>\r\n<div class=\"w-separator type_default size_medium thick_1 style_solid color_border cont_none\"><span class=\"w-separator-h\"><\/span><\/div>\r\n\t<div class=\"wpb_text_column \">\r\n\t\t<div class=\"wpb_wrapper\">\r\n\t\t\t<p><strong>Harvest:<\/strong> selected grapes from high hillside vineyards, picked by hand into trays <br \/>\n<strong>Production methods:<\/strong>grapes are dried for 4-5 months, traditional fermentation o the skins with very slow maceration; residual sugar 130 g\/l 130g\/l<br \/>\n<strong>Ageing:<\/strong> 50% in barriques, 50% in steel for 2 years<\/p>\n\r\n\t\t<\/div>\r\n\t<\/div>\r\n<div class=\"w-separator type_default size_medium thick_1 style_solid color_border cont_none\"><span class=\"w-separator-h\"><\/span><\/div>\r\n\t<div class=\"wpb_text_column \">\r\n\t\t<div class=\"wpb_wrapper\">\r\n\t\t\t<p><strong>Alcohol:\u00a0<\/strong>13-13.5% vol.<br \/>\n<strong>Colour:<\/strong>ruby red with garnet tingers <strong><br \/>\n<\/strong><strong>Bouquet:<\/strong>wraply \u2013 undergrowth fragrance, hints of strauberry, mulberry and raspberry <strong><br \/>\n<\/strong><strong>Taste:<\/strong>  velvety, supple, well-balanced with structure<\/p>\n\r\n\t\t<\/div>\r\n\t<\/div>\r\n<div class=\"w-separator type_default size_medium thick_1 style_solid color_border cont_none\"><span class=\"w-separator-h\"><\/span><\/div>\r\n\t<div class=\"wpb_text_column \">\r\n\t\t<div class=\"wpb_wrapper\">\r\n\t\t\t<p><strong>Consumption:<\/strong> from the second year after production at 15-16\u00b0C <strong><br \/>\n<\/strong><strong>Foods combinations:<\/strong> dessert wine to be drunk with sweets and pastries<\/p>\n\r\n\t\t<\/div>\r\n\t<\/div>\r\n<div class=\"w-separator type_default size_medium thick_1 style_solid color_border cont_none\"><span class=\"w-separator-h\"><\/span><\/div>[vc_empty_space]<div class=\"w-iconbox iconpos_left style_default color_primary no_text\"><a class=\"w-iconbox-link\" href=\"http:\/\/pietrozardini.it\/wp-content\/uploads\/2015\/11\/recioto-valpolicella-zardini-en.pdf\"><div class=\"w-iconbox-icon\"><i class=\"fa fa-file-pdf-o\"><\/i><\/div><\/a><div class=\"w-iconbox-meta\"><a class=\"w-iconbox-link\" href=\"http:\/\/pietrozardini.it\/wp-content\/uploads\/2015\/11\/recioto-valpolicella-zardini-en.pdf\"><h4 class=\"w-iconbox-title\" style=\"font-size:20px\">Recioto della Valpolicella<\/h4><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"{:it} Zona produzione:\u00a0Valpolicella Suolo:\u00a0terreni in prevalenza rossi e bruni su detriti, marne calcaree e basalti Produzione in vigna:\u00a0ca.90 q.li per ettaro Uvaggio:\u00a0Corvina 70% - Rondinella 20% - Molinara 10% Raccolta:\u00a0uva scelta di alta collina, raccolta a mano e\u00a0deposta in cassette Metodo di produzione:\u00a0appassimento delle uve per 4-5 mesi, fermentazione tradizionale sulle bucce con macerazione molto...","protected":false},"author":3,"featured_media":0,"parent":602,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-289","page","type-page","status-publish","hentry"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"en","enabled_languages":["it","en"],"languages":{"it":{"title":true,"content":true,"excerpt":false},"en":{"title":false,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/pietrozardini.it\/en\/wp-json\/wp\/v2\/pages\/289","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pietrozardini.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/pietrozardini.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/pietrozardini.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/pietrozardini.it\/en\/wp-json\/wp\/v2\/comments?post=289"}],"version-history":[{"count":0,"href":"https:\/\/pietrozardini.it\/en\/wp-json\/wp\/v2\/pages\/289\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/pietrozardini.it\/en\/wp-json\/wp\/v2\/pages\/602"}],"wp:attachment":[{"href":"https:\/\/pietrozardini.it\/en\/wp-json\/wp\/v2\/media?parent=289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}