Recioto di Soave Classico D.O.C.G. Divino

Recioto di Soave Classico D.O.C.G.

Divino

The name ‘recioto’ comes from a term used in local dialect to describe the uppermost part of the cluster of Garganega grapes, where the most sugar can be found as it enjoys the most exposure to the sun. In fact, to obtain this special nectar, the best clusters are selected and laid on trays in dry, well-aired rooms. The grapes are left there to dry over the whole winter and are constantly checked and cleaned up to the moment of pressing. In the meantime, a noble rot forms on the grapes, which gives the wine a very distinctive flavour and aroma. After the grapes are lightly pressed, the must is fermented slowly, partly in steel tanks and partly in wooden barrels. The wine that emerges at the end of this process is bright yellow with hints of gold; it has a noble and intense, fruity aroma, and a harmonious bouquet with a delicious note of almonds. Recioto di Soave fully expresses the marriage between an ancient production technique passed down over the centuries and vital technological progress. This is why producing Recioto di Soave is something more than a commitment, an honour and a source of prestige for winemakers. 

DENOMINATION: Recioto di Soave D.O.C.G.

ALCOHOL CONTENT: 13%

GRAPE VARIETY: 100%: Garganega

AREA OF PRODUCTION: Area of Alpone valley, in the north-eastern part of Soave.

HARVEST: Completely harvested and selectioned by hand at the end of September. The grapes are left into little plastic boxes located into aired places, where they are constantly controlled.

TECHNIQUE: The grapes are left to dry into aired places, where they are constantly controlled and cleaned up until the moment of pressing (In mid-late March). Meanwhile, a noble rot grows upon the grapes, which gives to the wine its typical aroma. After a soft pressing, the must is left to a slow fermentation, partly into stainless steel tanks and partly into barriques