Ricco Dolce is a Sweet Red, mostly made from Brachetto grapes These premium varietals are grown in the Northwestern Italy. This blend produces the ripe Ricco Dolce, which is full of flavor, yet soft and deliciously sweet. In order to create its richness, the stemmed grapes are placed in stainless steel tanks, where they are macerated in the skins at 50 degrees Fahrenheit, which extracts the delicate aromas and rich color. The grape must is then separated and then stored at 32 degrees Fahrenheit until bottling. Just prior to bottling, the must is allowed to warm, which naturally starts. Once the desired alcohol and pressure level is reached, fermentation is halted, it is filtered and bottled. The result is a deliciously smooth and elegant sweet drink.
Ricco Dolce, meaning “rich” and “sweet”, with fresh red berry flavors, The finish is seductively fruity. With balanced acidity. And a creamy mouthfeel with fresh flavors of cherry and strawberry.
It pairs well on its own or with desserts such as cheesecake, crème brulée, fruits tarts, fruit salad and chocolate. Ricco Dolce is also the perfect sweet red wine to prepare a tasty Sangria.
Italian Red Wine
While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure for its red wines. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.
The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.
For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau (Grenache), Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.