Suavia
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Acinatium

Recioto di Soave is a traditional wine. For us it is for family reunions and a worthy ending for those interminable celebration lunches. It is the first drop of wine that you would give a child to taste and used to be given to new mothers as a tonic. It is a maternal wine and almost medicinal. The sweetness of the dried Garganega grapes is as enveloping as a hug.

MorePrint technical sheet

  • I 100 vini da bere subito I Vini d'Italia 2018 L'Espresso - Acinatium 2012
  • _3bottiglie 15,5/20 Vini d'Italia 2011 Le guide de l'Espresso - Acinatium 2006
  • _4grappoli Duemilavini 2011 Ass. Italiana Sommelier - Acinatium 2006
  • 93 pt Wine Enthusiast 2012 Acinatium 2006
all awards of this wine ›

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‹ Introduction

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Fittà Cru

Total hectares: 155
Hectares of vineyards: 70
Position:  summit – slope
Exposure:  south, east and west
Altitude: 64-312 m

Fittà is a village in the municipality of Soave at 300 metres above sea level, in the heart of the Classica area. Thanks to the altitude, Fittà has a wide diurnal temperature range in summer and constant ventilation. The hills in this area are made up of soil of clear volcanic origin, with basalt ground layers and a clay-silt texture; the slopes of the hills range between 10 to 30%. 

In the Cru of Fittà there are some of our vineyards whose grapes are used to make Soave Classico and also one of our oldest vineyards, Le Rive, with a southern exposure and planted entirely with Garganega, with the traditional pergola veronese training system. Also in the Fittà area there are the new Guyot-trained Trebbiano di Soave vineyards whose grapes are used to produce Massi Fitti.

cartina cru fitta foto cru fitta

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Carbonare Cru

Total hectares: 35
Hectares of vineyards: 28
Exposure: east and northeast
Altitude: 120-280 m

The name of this cru refers to the distinctive colour of the soil: “as black as coal.” In fact, the soil is dark and deep with a clayey soil texture, not calcareous, strongly volcanic and made up of altered and compact basaltic rocks. The area is frequently ventilated and generally cool. Here there are some of the oldest vineyards in the whole of the Classica area. In Carbonare, the slopes of the hills range between 10 and 30%. 

The Monte Carbonare vineyard is in the highest part of this area and cultivated with sixty-year-old Garganega vines.

cartina cru carbonare foto cru carbonare

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Castellaro Cru

Total hectares: 35
Hectares of vineyards: 30
Position: summit-slope
Exposure: south, east and west
Altitude: 140-260 m

Castellaro is the name of a volcanic cone situated in the north of the Classica area. Here basaltic stones abound and the soil texture is moderately fine. The high altitude and the exposure guarantee constant ventilation and long hours of sunlight. The slopes range between 15 and 40%.

The best Garganega grapes for making our Recioto di Soave come from this vineyard on the summit of the mountain.

cartina cru castellaro foto cru castellaro

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Tremenalto Cru

Total hectares: 87
Hectares of vineyards: 75
Position: summit – slope
Exposure: east and north
Altitude: 57-230 m

This northernmost part of the Classica area is distinctive for its dark and deep soil of volcanic origin. The heaven-sent, cool northern winds run through Tremenalto and are important for the wellbeing of the vines during summer and the hottest years. The slopes of these hills are generally steep (20-35%). 

The grapes for making Soave Classico are grown in the steep vineyards in this area.

cartina cru tremenalto foto cru tremenalto

Harvest 2008

Technical Data

Classification: Recioto di Soave DOCG

First vintage: 1983

Number of bottles produced:

Grapes: 100% Garganega

Grape production per hectare: 85 quintals

Start of harvest: first half of September

Harvesting method: manual - careful selection of grapes in crates

Quantity of grapes for drying: 50 quintals

Raisining: natural drying and/or ventilation

Drying time: 6 months

Pressed: March of the year after the harvest

Must yield: 30%

Alcohol fermentation: in barrels with natural yeasts

Alcohol fermentation time: 25-30 days

Alcohol fermentation temperature: 14-16 °C

Malo-lactic fermentation: not carried out

Maturation: in oak barrels for 24 months in contact with its own sediment, with no racking and with repeated batonages. Then, in steel tanks for a further 12 months.

Filtration: only one membrane filtration before bottling

Affinamento: 12 months in the bottle

Released:

Analysis: Alcohol contents: 13,90 % by volume - Total acidity: 6.50 g/l pH: 3.50 - Reduced extract: 36.00 g/l

Vineyard Profile

Monte Castellaro

Type of Soil: of volcanic origin
Because of it's fortunate position on the summit of the Castellaro hill, this vineyard brings together all the features indispensable for producing grapes suitable for the drying.

Organoleptic Profile

Colour: amber.

Nose: sweet aromas of honey, apricot and candied fruit. It delivers balsamic hints of peppermint and eucalyptus.

Palate: smooth, silky and long-lasting.

Serving temperature: 14 - 15 °C

Best with...

it can be drinked alone as a "meditation wine" or with food. It is very good with herbal, salted or sharp cheeses, patè de foie gras and all those foods that bring out its emmolient quality. Excellent with all dry pastry products.

Veneto regional cuisine:
Zaleti (Venetian dry biscuits), baicoli (Venetian dry biscuits), fregolotta cake, Cimbro di fossa cheese with acacia honey, mandorlato of Cologna Veneta (Christmas' typical dessert made of almonds and honey).