One specifically around Verona in the region Veneto Common name for one made from raisin grapes sweet wine, The wine or the way of its production goes on the Raeticum, a antique wine the roman back. The name comes from the dialect word "recie" for the sweetest and ripe berries. This means "ears" and names the grapes that are on the outside of the vine and thus get the most sunshine or heat. These were previously read out individually, but are no longer used today. The grapes are dried for four to six months on racks in airy halls (what is called appassimento) or on straw mats. Often one develops through the Botrytis evoked noble rot. The alcohol content due to the concentration of the sugar, it is not infrequently above 15% vol. Wines are similar Strohwein and Trockenbeerenauslese,
The dry version is called Amarone and has a characteristic bitter (amaro) note on. Noble rot or botrytized grapes are undesirable in this wine because they can have a negative effect on acidity, color and shelf life. It is said that this version was discovered by chance because a recioto did not stop fermenting in time. Such wines are a specialty in Veneto, there are the three DOCG wines Recioto della Valpolicella. Recioto di Gambellara and Recioto di Soave produced with this process. In principle, Recioto corresponds to that in other regions than Passito designated procedure.