Recioto Classico Acinatico
 

 

Vintage 2006 Recioto Classico Acinatico

Recioto Classico Acinatico
Download PDF
Download Adobe Reader here.
Download PDF
 
   
   
   
 
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
 
 
 
Bottle size:
 
500 ml
   
Type:
 
Red dessert
   
Vines:
 
Corvina Veronese 75%,Rondinella20%,Molinara5%
   
Vineyard characteristics and location:
 
it is situated in the heart of classic Valpolicella in the hilly regionof Negrar, from 200 to 250 m. a.s.l. South-east exposure. Soil: variedon alluvium
   
Viticulture:
 
Double pergola; average age of productive vines: 25 years. Plantdensity: 2900 vines pro hectare. Buds to fruiting cane: 17. Yield:35hl/ha
   
Vintage: 2006
 
The 2006 vintage in Valpolicella was certainly one of the best of the last decade. The season starter normally with rain in the spring which ensured a good supply of water to the vines, and a hot summer permitting the production of healthy and well matured grapes. A moderate quantity of grapes plus a large accumulation of sugars ensured that the excellent aromatics and polyphenolics of the grapes were comparable to the great historic vintages of Valpolicella
   
   
   
   
Vinification:
 
End of February crushing of the grapes and de-stalking; 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.
   
Analytical Data:
 
Alcohol degree: 13.00% - residual sugars 140 gr/l - total acidity 6,30 gr /l -net dry extract 40 gr/l - Ph 3.50
   
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 acidityexalts 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 dessertwine particularly suited for cakes and pies: "pasta frolla", "Sbrisolona" (typical of Valpolicella), Cantucci, bitter chocolate; in Verona it is traditionally served with "Pandoro"
 
 
  stefano.accordini@tin.it