Recioto della Valpolicella, "Acinatico"
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.
Appellation: Recioto della Valpolicella DOC
Type: Red, sweet
Grape Varietals: Type: Corvina Veronese 75%, Rondinella20%, Molinara5%
Wine Details:
| Producer: | Accordini, Stefano |
| Region: | Veneto |
| Vineyard Notes: | Vineyard : 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
|
| Winemaking Notes: | Vinification: End of February crushing of the grapes and de-stemming; fermentation temperature 12°-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. 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.
|
| Tasting Notes: | Color: very intense purple red Bouquet: typical of dried fruit with scent of violet Flavor: slightly sweet with; the balance between tannin, sugar and acidityexalts the scent of dried fruit which persists long in the palate Serving suggestions: It is served at 14°-16°C (you should uncork the bottle at least 1 hour before drinking) Food Pairings: 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" |
