Acinatico, Recioto della Valpolicella DOC, Classico
  • Acinatico, Recioto della Valpolicella DOC, Classico
  • Acinatico, Recioto della Valpolicella DOC, Classico

Acinatico, Recioto della Valpolicella DOC, Classico

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Vines: Corvina Veronese 75%,Rondinella20%,Molinara5% 

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 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 

Appassimento: 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: Iit 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" 

12 Items

Data sheet

Type
Red Sweet Wine
Region
Veneto
Denomination of origin
Recioto della Valpolicella D.O.C.
Harvest
2015
Grape varieties
Corvina Veronese, Rondinella, Molinara
Alcohol content
13 %

Specific References