2017 L'Arco Recioto della Valpolicella

The best bunches of grapes are selected to be traditionally dried for around 120 days. The grapes will loose 40% of their weight in water during drying process. this obviously concentrates the sugars and flavours. After fermentation the wine is aged in Slavonian oak for 4 more years. 

Technically this is the original style of the region, the dryer Amarone style is surprisingly modern.