The writings of Cassis d’Oro show that the practice of selecting grapes and drying them on the “arele” in order to eventually obtain a particularly strong wine (then known as Acinatico) go back to the times of the Theodoric Ostrogothians. The present day name “Recioto” derives from the Venetian dialect for ear which comes from the custom of laying the wider part of the bunches of grapes on a mat, which in the “Recie”.
Geographical area – Sloping hills of a prevalently chalky nature with some blackish basaltic rock.
Grapes – Corvina (55 – 70%), Rondinella ( 25- 30%), Molinara (5 – 15%).
Color – Purple – red with a faint streak of violet in it’s youth.
Bouquet – An accentuated bouquet with a characteristic and pleasant recollection of dried grapes.
Taste – Soft and amiable, almost fleshy. The decidedly bitter aftertaste leaves the palate surprisingly balanced.
Ageing – Do conserve the pleasures of this wine for some years although it is not advisable to conserve it for too long.
Gastronomy – This is the classical dessert wine to finish a meal. It particularly well accompanies dry puddings and biscuits. One will very easily continue to sip this wine whilst chatting or even just thinking.
Normally this wine should be served at room temperature, uncorking it at least an hour before serving. If young, serve a little more chilled or even directly from the cask.