The Recioto

...which distinguishes it from any other.

In 1998 this was the first Veneto wine to obtain DOCG (Denominazione Controllata e Garantita) classification.
Recioto is a wine with a long history. The existence of a sweet white wine in the Veronese area, similar to the Recioto di Soave we know today, was recorded in the 5th century in the famous epistle of Cassiodoro.
The learned minister of King Teodorico sought the red and white acinatico (the latter being today’s Recioto di Soave) for whose production the grapes had to be selected from the “domestic pergolas”, hanging up in bunches in the fruit cellar until late winter.

This wine was attractively light-coloured and flawless, and seemed to be the fruit of lilies. The existence of a sweet white wine in the Veronese area, similar to the Recioto di Soave we know today, was recorded in the 5th century in the famous epistle of Cassiodoro.
The learned minister of King Teodorico sought the red and white acinatico (the latter being today’s Recioto di Soave) among the Veronese estate owners, for the guests of the royal table; the grapes for this wine were selected from the “domestic pergolas” hanging up in bunches in the fruit cellar until late winter.
According to the minister, this wine was so attractively light-coloured and flawless, that it seemed to be the fruit of lilies.

The acinatico was made from a grape variety known as retica in those days, and the garganica grape was only mentioned for the first time in the 14th century, by the Bolognese Pier De Crescenzi; it then became widespread in the Veronese area and is still predominant there today.
More specific information about the preparation of “Recioto” appears in the 18th century from the Marchese Scipione Maffei, who wrote that “storing grapes until December, pressing gently in the cold weather and replacing the must, without boiling, keeping it for some time before handling, is the same approved system we use now, honouring it with the name “santo”.

A historical document on the preparation techniques of Recioto di Soave was left by Giuseppe Beretta in one of his books in 1841: “By sparkling liquor I mean the wine obtained from naturally dried grapes which are crushed in a press beginning in winter.
Since it is best to decant and thicken the fine must that appears free of any bulk and only in small barrels, and in a cool place, it is left to ferment and without stalks or skins: thus only being boiled slowly, this wine preserves intact some of the sugary material: this is the important feature that distinguishes it from all others.

The Veronese dialect the word Recioto derives from “recia”, the upper part of the bunch of Garganega grapes which is richest in sugars and most greatly exposed to sunlight. Just before the harvest a selection is made of the best bunches which are laid out on racks to dry.
The grapes are constantly supervised and cleaned for four to six months, until pressing. Long, slow fermentation often takes place in small barrels. With the new production specification, Recioto di Soave has a more complex profile and has become a great “vino da meditazione”. The formation of noble rot on the drying grapes completes the aroma range and enriches the nose-palate consistency.

Recioto is traditionally served with tea biscuits but the ageing process also makes it suitable for blue and strong cheeses, fat liver and all foods which enhance its oiliness. The sweetness in this case becomes a clear and very enjoyable point of contrast. The wine is bright yellow in colour with acacia honey on the nose and floral hints, and a velvety, harmonious, full-bodied and pleasantly almondy bouquet.
This is an ideal wine for any happy occasion, whether celebrated alone or in company. Apart from the traditional still version, it is also available in the sparkling style, which makes an ideal foil for all the typical pastries of Veronese cuisine.