Cesari practices the time-honored traditional production method to produce the Valpolicella’s iconic dessert wine, Recioto. Careful selection from estate-owned, hillside vineyards located in the Classico region ensures only the finest bunches are sent to the drying facility to raisin over four months. An extensive aging period of 12-18 months in French oak barrels is followed by period of bottle aging for further refinement lending a touch of vanilla to the bouquet. In losing approximately 30-40% of their original weight during the drying process, sugar levels increase and flavors become highly concentrated, thus producing a sweet wine loaded with aromas of dried cherries. Cesari Recioto della Valpolicella Classico rewards extensive cellaring.