This has always been one of the best wines in our winery and is inspired by the ancient wine "Acinatico". The first reference to this wine goes back to the 5th century A.D. in a letter of Cassiodoro, minister of king Theodoric, who was looking for red "Acinatico" for the royal meals. This was a red wine made during the Winter months with wilted grapes; it was very difficult to get, at least in large quantities and was produced in the hills around Verona. It is remarkable that after so many centuries this wine is still produced with the same technique and the same care.
Type: red dessert
Vines: Corvina veronese 75%, Rondinella 20% Molinara 5%.
Vineyard characteristics and location: it is situated in the heart of classic Valpolicella in the hilly region of Negrar, from 200 to 250 m. a.s.l. South-east exposure. Soil: varied on alluvium. Viticulture: Double pergola; average age of productive vines: 25 years. Plant density: 2900 vines pro hectare. Buds to fruiting cane: 17. Yield: 35hl/ha
Vintage: 2003 was certainly the hottest vintage year over the last 20 years, which allowed the grapes to reach a very high sugar content, as well as a remarkable richness in poliphenolic substances. The high summer temperatures caused an early harvest, nevertheless of great quality for Recioto.
Harvest: Manual harvest in the last week of September. Drying in the loft on trellis and wooden boxes for 120 days with loss of 45% of the original weight. Vinification: End of February crushing of the grapes and de-stalking; fermentation temperature12°-23°. Maceration: 20 days (of which 10 days of cold maceration). Hand pressing: twice a day. Partial malolactic fermentation. Refined in barriques for 4 months. Refined in bottles for 3 months.
Stabilization: Natural only with decanting, filtering before bottling. Analytical Data: Alcohol degree: 12.80% - residual sugars 160 gr/l - total acidity 6,20 gr /l -net dry extract 41 gr/l - pH 3.40
Consuming: Properly preserved at a steady temperature of 14°-15°C, laid down, in the dark, this wine can keep its characteristics for 10-15 years.
Wine characteristics: Colour: very intense purple red. Bouquet: typical of dried fruit with scent of violet. Flavour: slightly sweet with; the balance between tannin, sugar and acidity exalts the scent of dried fruit which persists long in the palate.
Serving method: it is served at 14°-16°C (you should uncork the bottle at least 1 hour before drinking).
Gastronomy: the sugar residues and the presence of soft tannin make it a dessert wine particularly suited for cakes and pies: "pasta frolla", "Sbrisolona" (typical of Valpolicella), Cantucci, bitter chocolate; in Verona it is traditionally served with "Pandoro.