 Fermentation may stop for several reasons including low nutrient levels, high alcohol, and Botrytis metabolites.Grapes dried in the valley bottoms are more prone to noble rot and are favored for Recioto, whereas grapes intended for Amarone are dried on the higher slopes to avoid "Botrytis".Recioto della Valpolicella is regarded as a good companion to chocolate desserts because of the high acidity in cocoa.