Recioto di Soave

Styles

Principal grape varieties

Terroir

• The soils of the production zone are of volcanic origin and contain mineral substances of a basaltic nature.
• The production zone falls within the hilly area of twelve communes in the province of Verona, including Soave, Monteforte d'Alpone, and Roncà. (via Wikipedia · CC BY-SA 4.0)
• The designation 'Classico' is reserved for wines produced from grapes grown in the historic hilly zone of the communes of Soave and Monteforte d'Alpone. (via Wikipedia · CC BY-SA 4.0)

• The traditional Pergola training system favours the preservation of aromatic precursors and better grape health, facilitating the subsequent appassimento in the drying lofts (fruttai).
• In the drying lofts (fruttai), the formation of a thin layer of mould, called 'noble', allows the development of intense aromas.
• As early as the fifth century, Cassiodorus mentions a white 'acinatico' wine obtained from grapes selected from domestic pergolas, which was sought to be served at the royal court. (via Wikipedia · CC BY-SA 4.0)
• In the eighteenth century, the Marchese Scipione Maffei was the first to describe in precise terms the production method of Recioto, based on keeping the grapes until December and then pressing them in the deep cold. (via Wikipedia · CC BY-SA 4.0)

• Recioto di Soave displays a balance between a sweet, structured character and fruity qualities, with a liveliness imparted by a significant acidic component.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PDO-IT-A0465
• Official trade body site — Consorzio Tutela Vini Soave e Recioto di Soave