About this wine
Vinification
After harvest, the grapes are dried for an extended period in dedicated rooms. Natural biochemical processes occur during drying, including the action of Botrytis Nobile, which converts some of the sugars into glycerin. After pressing, the grapes are fermented; fermentation is then stopped by removing the yeast, preserving the residual natural sugars.
Ageing
The wine rests for several months in oak barrels, followed by at least six months in the winery’s cellars after bottling.
Tasting profile
Concentrated, soft and rich, with depth and aromatic complexity.
Serving and pairing
Open the bottle at least one hour before serving to allow the wine to unfold.
Label / history
References to “Acinatico” date to the fifth century, when Cassiodorus, a minister to King Theodoric, described a red wine for the royal table that was made in winter from dried grapes. The fundamental production method has remained almost unchanged over the centuries.
