Drenched in history, the grapes embark on a transformative journey, laid out on wooden boxes or rush mats to naturally undergo the appassimento process. Noble rot delicately graces the fruit, starting its enchanting dance in November and reaching its peak in January. Pressed with precision at the end of January, the wine embarks on a 45-day fermentation journey, guided by indigenous yeasts. Aging gracefully in Slavonian oak barrels for an impressive five to six years, this Recioto emerges as a testament to time.