Recioto della Valpolicella “Acinatico”
Accordini considers this the best wine in their cellar. It is inspired by the ancient wine “Acinatico” which is a reference to the 5th century C.E. found in a letter of Cassiodoro, minister of king Theodoric, calling for a sweet and savory red “Acinatico” wine for the royal meals.
Appellation: Recioto della Valpolicella DOCG
Type: Red, sweet
Blend: 75% Corvina Veronese, 20% Rondinella, 5% Molinara
Color: Very intense ruby with purple tones.
Bouquet: Clear notes of brandied cherries and dried fruit with hints of spice and violets.
Taste: For all the talk of dessert wine this is actually only slightly sweet. The balance between tannins, sugar and acidity lifts the dried fruit and savory spice notes which linger for a long time on the persistent finish.
Alcohol: 13.5%.
Serving Suggestions: It should be served at 8°C (46º F). You should uncork the bottle at least 1 hour before drinking.
Food Pairing: The residual sugar and soft tannins make it a dessert wine particularly suited for cakes and pies. Traditional regional recipes like pasta frolla, Sbrisolona (typical of Valpolicella), Cantucci, bitter chocolates, and, in Verona, it is traditionally served with Pandoro.
Vineyard: Situated in the heart of classic Valpolicella in the hilly region of Negrar. This is from a tiny plot of well-drained terraces in the best part of the estate’s property.
Elevation: 200 to 250 meters (656-820 feet) a.s.l..
Exposure: Southeast.
Soil: Alluvial.
Training Method: Double pergola.
Average Age of Vines: 35 years.
Plant Density: 2,900 vines per hectare.
Yield: 35hl/ha.
Harvest: Manual harvest during the second ten days of September.
Drying: In the loft for 140 days.
Vinification: End of February crushing of the grapes and de-stemming; fermentation temperature 12°-23°.
Maceration: Maceration: 20 days (of which 10 days of cold maceration). Hand pressing: twice a day. Partial malolactic fermentation.
Stabilization: Natural, only with decanting,without filtering.
Aging: Refined in new French oak barriques, Allier and Never, for 4 months. Refined in bottles for 3 months.
Aging Capacity: 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.
2010 Recioto della Valpolicella Classico – 91 Points – R. P. Wine Advocate (Oct 2013)
“The tasty 2010 Recioto della Valpolicella Classico Acinatico is a particularly concentrated and dense expression that opens with inky darkness and bright tones of cherry liqueur, pressed violets, tobacco and chocolate. There's a touch of astringent bitterness that is well wrapped within the wine's syrupy sweetness.” ~ M.L.
