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Wine Description
The Story
VINEYARDS
Vineyards of Costalunga, among the hills of Montegrande and Brognoligo, in the historic Soave Classico zone.
SOIL
Vulcanic and hilly soil.
COMPOSITION
Garganega 90%, Chardonnay 10%.
WINEMAKING
Recioto takes its name from the Veneto dialect for ear, recia, as the wine was originally produced only from the ripest berries of the bunch, the upper lobes or ears. Like its dry counterpart, Amarone, Recioto is produced from grapes raisined in special drying chambers during the late autumn and winter months. It is produced from the same grapes that qualify for Soave DOC. The bunches dry in plateaux located in well-ventilated drying chambers for 4-5 months, after which the grapes are reduced by 25-30% with an increase of the sugar extracts by 25-30%. At the end of January the aged grapes are pressed and macerated for 8-10 hours at room temperature to increase the extraction of aromas. After light pressing the must is left to settle and selected yeasts are added to set off fermentation. During this phase, the must, placed in oak casks, undergoes two daily “batonages” to keep the lees in suspension. It is then racked and kept in barriques for another 3-4 months. Once assembled, the product finishes ageing in bottle.
STYLE
Bright golden color, intense nose with hints of exotic fruit and vanilla. Sweet, well-balanced with good armony in the nose and on the palate.
FOOD PAIRINGS
Pairs well with matured cheeses from the veronese tradition such as Monte Veronese or Asiago or with medium type of cheddar cheeses. Excellent with dry patisserie and biscuits like cantucci or chocolate desserts. To be served cool at 8-10°C.
