Recioto is a style of Italian sweet wine that also originates from the Valpolicella region in the Veneto, similar to Amarone. The name "Recioto" comes from the local dialect word "recia," meaning "ear," which refers to the top part of the grape bunches that receive the most sunlight and are therefore the ripest and most concentrated in flavors and sugars. These selected parts of the grape bunches are traditionally used in making Recioto wines.

Like Amarone, the production of Recioto involves the appassimento process, where grapes (most commonly the Corvina, Rondinella, and Molinara varieties) are harvested and then left to dry for several months to concentrate their sugars, flavors, and acids. The key difference between Recioto and Amarone lies in the fermentation process. For Recioto, fermentation is stopped early, leaving a significant amount of residual sugar in the wine, which results in its characteristic sweetness.

Recioto della Valpolicella is the most renowned version, known for its rich, velvety texture and flavors that can include red fruits, chocolate, and spices. It's often enjoyed as a dessert wine, paired with sweet treats, cheese, or enjoyed on its own. The appassimento process, combined with the intentional preservation of the wine's natural sugars, makes Recioto a luxurious and highly prized wine, showcasing the depth and versatility of the grapes from the Valpolicella region.