Questo vino
Vineyard and terroir
The fruit is selected from a small vineyard in the Castellaro U.G.A. at approximately 230 metres. Its summit position provides the morphological and climatic conditions sought for grapes intended for drying. The volcanic soil contains abundant gravelly and pebbly basalt fragments.
Grapes
100% Garganega. The grapes are dried before vinification.
Vinification
The grapes are picked by hand into crates in mid-September. Alcoholic fermentation proceeds in stainless steel with indigenous yeasts for 25–30 days at 14–16 °C. Malolactic fermentation may be completed, depending on the vintage. The wine undergoes one membrane filtration before bottling.
Ageing
At least 24 months in stainless-steel tanks on the lees without racking, followed by 12 months in bottle.
Technical data
Alcohol: 13.50% vol.
Tasting profile
Bright gold. The dense, layered nose brings together honey, candied citrus, dried apricot and ginger. Rich sweetness is balanced by a pronounced acidic and savoury backbone, leading to long aromatic persistence. The overall profile is fresh and balanced despite its enveloping sweetness.
Serving and pairing
Serve at 14–15 °C. Pair with dry pastries or a selection of blue and very mature cheeses.
Label / history
First produced in 1983. Recioto had traditionally been made in local farmhouses for centuries, serving both as a restorative for new mothers and as wine for Mass. Acinatium retains that association with family gatherings and celebratory meals.
