Vinity

STEFANO ACCORDINI,
RECIOTO CLASSICO “ACINATICO”

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.

Region: Veneto
Production Area: Valpolicella Classico Superiore, Pedemonte (Verona)
Appellation: Recioto dellaValpolicella Classico DOC
Varietal Blend: Corvina Veronese 60%, Corvinone 15%, Rondinella 20%, Molinara 5%.
Vineyard: Located in the hilly region of Negrar, at an elevation of 600 to 750 feet a.s.l. with a south-eastern exposure. Average age of vines: 25 years old. Plant density: 1400 plants per acre.
Planting System: Double Pergola.
Soil: Alluvial.
Harvest: Last week of September..
Yield: About 1.7 tons per acre
Alcohol: 13%
Vinification: Drying on the trellis and wooden boxes in the lofts for 120 days with loss of 45% of the original weight. Crushing and de-stemming at the end of February. Fermentation in stainless steel tanks with a 20 day maceration (of which 10 days of cold maceration) and 2 daily pump-overs. Partial malolactic fermentation.
Vintage Notes: The 2005 vintage in Valpolicella was once again unsual, with an early Spring and a heat-wave during the months of June and July. August and September had very little sun, low temperatures and a high rainfall. Despite the fact that the weather conditions were not the best, the grape quality was good.
Aging: In new French oak barrels for 4 months and 3 months in the bottle.
Bottle aging potential: Under proper temperature and conditions: 10- 15 years.

Tasting Notes: The color is very intense purple red. Typical bouquet of dried fruit with scent of violet. Slightly sweet on the palate. The balance of tannins, sugars and acidity underlines the notes of dried fruit with a long finish.

Pouring Suggestions: Served at 14°- 16° C. Uncork at least 1 hour before drinking.

Food Pairings. Cakes and pies, cantuccini, pandoro.

	VINITY WINE COMPANY
STEFANO ACCORDINI, RECIOTO CLASSICO “ACINATICO” 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. Region: Veneto Production Area: Valpolicella Classico Superiore, Pedemonte (Verona) Appellation: Recioto dellaValpolicella Classico DOC Varietal Blend: Corvina Veronese 60%, Corvinone 15%, Rondinella 20%, Molinara 5%. Vineyard: Located in the hilly region of Negrar, at an elevation of 600 to 750 feet a.s.l. with a south-eastern exposure. Average age of vines: 25 years old. Plant density: 1400 plants per acre. Planting System: Double Pergola. Soil: Alluvial. Harvest: Last week of September.. Yield: About 1.7 tons per acre Alcohol: 13% Vinification: Drying on the trellis and wooden boxes in the lofts for 120 days with loss of 45% of the original weight. Crushing and de-stemming at the end of February. Fermentation in stainless steel tanks with a 20 day maceration (of which 10 days of cold maceration) and 2 daily pump-overs. Partial malolactic fermentation. Vintage Notes: The 2005 vintage in Valpolicella was once again unsual, with an early Spring and a heat-wave during the months of June and July. August and September had very little sun, low temperatures and a high rainfall. Despite the fact that the weather conditions were not the best, the grape quality was good. Aging: In new French oak barrels for 4 months and 3 months in the bottle. Bottle aging potential: Under proper temperature and conditions: 10- 15 years. Tasting Notes: The color is very intense purple red. Typical bouquet of dried fruit with scent of violet. Slightly sweet on the palate. The balance of tannins, sugars and acidity underlines the notes of dried fruit with a long finish. Pouring Suggestions: Served at 14°- 16° C. Uncork at least 1 hour before drinking. Food Pairings. Cakes and pies, cantuccini, pandoro.