DOCG Italian Wines: Recioto di Gambellara Classico DOCG

DOCG Italian Wines: Recioto di Gambellara Classico DOCG

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Production area and history

Production area: western hills of the province of Vicenza. Recognition in 2008.
Not only the origins of Recioto are uncertain, but also the name: some trace it back to the passito called Reticio mentioned by both Virgil and Pliny the Elder. The Latin root Racemus, a bunch, is not to be excluded, since in the Middle Ages it is frequent to indicate with Recis the bunches marked by the vine and hung to dry for conservation. Another hypothesis is that the term Recioto derives from the Venetian one recia, which means ear, and with which reference is made to the highest part of the bunch, that is, the one containing the best juice. (Production regulations).

Recioto di Gambellara Classico - Consortium for the Protection of the Doc of Gambellara Wines

Bunch of Garganega (photo

Vines - Minimum alcoholic strength - Aging and qualifications

The wines with denomination of controlled and guaranteed origin "Recioto di Gambellara Classico" must be obtained from the grapes coming from the Garganega vine for at least 80% and for the remainder from the grapes of the Pinot Bianco, Chardonnay and Trebbiano di Soave (local) vines up to a maximum of 20%. Garganega is the autochthonous and ancient grape variety of the Gambellara hills, and the most important in the province of Vicenza.

The drying of the grapes can also be carried out with the help of environmental conditioning systems, as long as they operate at temperatures similar to those found during the traditional drying processes.
The wine "Recioto Spumante di Gambellara Classico" must be obtained with musts and / or wines which correspond to the conditions established by the disciplinary. The sparkling process must take place with natural fermentation..
"Recioto di Gambellara Classico":

- alcoholic strength vol. minimum total: 14.5% vol. of which at least 11.5% in actual alcohol carried out;
- minimum total acidity: 4.5 per thousand;
- minimum non-reducing extract: 22 g / l;
- Residual reducing sugars: minimum 50 g / l.
"Recioto Spumante di Gambellara Classico":
- Alcoholic strength: minimum total volume: 13.5% of which at least 11% in actual alcohol content;
- Minimum total acidity: 5 per thousand;
- Minimum non-reducing extract: 18 g / l;
- Residual reducing sugars: minimum 36 g / l.

Organoleptic characteristics

"Recioto di Gambellara Classico":
- color: more or less intense golden yellow with possible amber shades;
- smell: intense, perfume of ripe fruit with vanilla nuances;
- flavor: characteristic, harmonious, with a light passito taste, sweet or sweet, with a slightly bitter aftertaste, also lively as per tradition, with possible perception of wood.
"Recioto Spumante di Gambellara Classico":
- Foam: fine and persistent;
- Color: more or less intense golden yellow;
- Odor: intense, fruity aroma;
- Taste: characteristic, velvety, harmonious, fruity, with a light passito taste with eventual vanilla nuances, with possible perception of wood.

Pairings and serving temperature

The Recioto di Gambellara goes well with desserts (excluding chocolate ones), ice cream, eggnog and biscuits of all kinds. Service temperature 10 ° C.
The Recioto Spumante di Gambellara Classico is a dessert wine; it should be served at 8 ° C.

Video: Recioto della Valpolicella Classico - Cesari - france subtitles (August 2022).