Its made out of 7 different grape varieties. 80% of the grapes are pressed in mid-January after four months of drying, fermentation is triggered with selected yeasts and proceed slowly for fifty days. The remaining 20% of the grapes are pressed at the beginning of March. The must pressed in January is refermented together with the one pressed in March for another twenty-five days. The must is drawn off and separated from the coarse lees and remains on its own yeasts in a steel tank. It is normally bottled within one year of pressing. Feel the cherry jam, sweet spices, raspberry syrup, vanilla, rhubarb and candied fruit. On the palate sweet tannins and great freshness. Long and fruity aftertaste. Bussola's recioto is definitely a little on the sweet side but in a dark, fruity, Muscat-like, Christmas cake sense, rather than sugary sweet. They also go well with any dark meat that has been simmered in wine, or gorgonzola cheese, or chocolate cake, ideal with dessers and unbeatable with fine pastries, pandoro, chocolate pralines and soft fruits like strawberries.