Denomination: Recioto Soave Classico DOCG
Geographical Location: hilly area of Soave Classico
Soil: Limestone and volcanic
Grapes: Garganega 100%
Age of the vines: 40 years
Altitude: 300 m.
Exposure: west
Yield: 60 hl (2 kg per plant)
Training system: Pergola Veronese (3000 vines per hectare)
Defense method: Certified organic viticulture
Load of Gems: 8 gems per vine
Alcohol: Vol. 13%
Total acidity: 6.20 g/l
Ph: 3.30
Serving temperature: 12-14 °C
Manual harvest with careful and accurate selection of the ripest and sparsest grapes. All the grapes are
collected in small boxes and brought to the company for drying.
The grapes are manually transferred to set aside in the fruit room of Palazzo Pullici and spread out on bamboo cane racks. The drying takes place in natural air and lasts on average until the end of February. The
Natural climatic conditions allow the dehydration of the grape and the loss of water with the development of noble rot. The must yield is very low: a quarter of the original weight of the grapes. At the beginning of spring, the grapes are destemmed and pressed, with selection of the must and fermentation at a controlled temperature (14°-16° C) in 2,500 liter barrels.
In years with unfavorable climatic conditions, wine is not produced. Elevation of the wine in oak and acacia barrels, of 2,500 litres, for a period of approximately two-three years and
subsequent rest in the bottle for six months. Color: Intense and deep golden yellow with amber reflections. Nose: Rich and intense, it presents itself to the nose with a captivating balsamic note, opening up to a complex bouquet of ripe and tropical fruit, apricots in syrup, toasted almonds and quince. Spicy, with ethnic references, with notes of turmeric, saffron and powdered ginger. Sweet notes of honey, beeswax and
barley candy. Amber and aromatic woods. Palate: Warm, soft and enveloping, of great elegance and surprising freshness. Excellent meditation and dessert wine. Ideal at the end of a meal with almond desserts, simple pasta, focaccia
with grapes and fruit tarts, dried fruit and fatty and blue cheeses. Traditionally combined with
Pandoro of Verona.