Acinatico, Recioto della Valpolicella DOC, Classico

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"