Exclusive heritage of the Asolo and Montello hills, Recantina is a vine rediscovered in the recent past. In the glass it reserves a surprising explosion of aromas, from violet and cyclamen flowers to those of cassia and plum.
Wine suitable for red meats and game, especially fur. Also excellent with duck breast, baked guinea fowl and medium-aged cheeses. Surprising with important fish.
We suggest serving it between 14 and 16° C
Production area: Produced with the best Recantina grapes from our Emily and Aria Valentina estates.
Soil: typical of Montello, clayey and rich in iron.
Vineyards: The training system used is Guyot with a density of 5000 plants per hectare.
Technology adopted:
Red vinification. The Recantina grapes are harvested in the first ten days of October and vinified in steel with contact between the skin and must-wine for approximately 15 days. This is then followed by a subsequent malolactic fermentation and aging in wood. This takes place in 2.5 T Slavonian oak barrels for a period of 12-14 months. This is then followed by bottling and a short refinement in the bottle before being placed on the market.
Chemical characteristics:
Effective alcohol: % vol. 13.00 +/- 0.5
Sugars: g/l 4 +/- 2
Total acidity: g/l 5.70 +/- 0.5
Organoleptic characteristics:
Colour: intense and brilliant ruby, excellent transparency
Nose: intense with fruity notes of red plum and blackcurrant (cassis) and floral notes of violet and cyclamen. Also present is moss and the mineral note that recalls freshly plowed soil.
Taste: soft and velvety in the mouth, with sweet tannins and a pleasantly acidic aftertaste.
Nutritional value information:
1g of alcohol: 8Kcal.
1 l of dry wine at 10°: 600Kcal.
Storage: In a cool, dry place, away from light and heat sources.
$57.00/bottle | 750ml/bottle | 6 bottles per case
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