A specially around Verona in the region Veneto common name for one prepared from rosinierten grapes sweet wine, The wine or the method of its production goes to the Raeticum, one antique wine the Roman back. The name comes from the dialect word "recie" for the sweetest and ripest berries. This means "ears" and names the grapes that lie on the outside of the vine and thereby get the most sunshine or heat. These were previously read out individually, but this is 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. It often develops a through the Botrytis caused noble rot. Of the alcohol content Due to the concentration of sugar, not infrequently it is over 15% vol. Similar wines are Strohwein and Trockenbeerenauslese,
The dry version is called Amarone and has a characteristic bitter (amaro) Note on. In this wine, the noble rot or botrytised grapes is undesirable because it can be negatively affected acidity, color and durability. Supposedly, this version was discovered by accident, 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 method. In principle, Recioto is equivalent to that in other regions Passito designated method.