RECANTINA ASOLO MONTELLO D.O.C.

AGRONOMIC CHARACTERISTICS

Grape variety: Recantina
Production area: Municipality of Castelcucco (Treviso)
Average vineyard altitude: 200 meters a.s.l.
Vineyard: Only 14 rows
Soil type: Marl-clay soil
Manual harvest with bunch selection
Harvest period: 1st / 2nd week of October

ORGANOLEPTIC CHARACTERISTICS

On the nose, it gives off aromas of red fruits such as currant, blueberry, and cherry, with spicy notes of white pepper and floral hints of violet.
On the palate, it is smooth and characterful, with a strong personality.
Harmonious taste, good structure, savory and fruity finish.
Alcohol content: 12,5% Vol.

ENOLOGICAL CHARACTERISTICS

The hand-harvested grapes are destemmed and gently crushed.
The must then ferments in contact with the skins in stainless steel tanks for about 10 days. The skins are gently worked through daily pump-overs and délestage.
The fermentation temperature is maintained between 18°C (early fermentation) and 25°C (end of fermentation) to allow gradual extraction of color and tannins and preserve the fruity and floral varietal components.
At the end of fermentation, the wine is racked.
Subsequently, thanks to the still sufficiently high temperature and the absence of added sulfites, malolactic fermentation occurs naturally, giving the wine softness and elegance.
Maturation continues in stainless steel tanks until the following spring, followed by bottling and further bottle aging.

FOOD PAIRINGS

Cold cuts, red meats: Florentine steak, duck breast, oven-roasted guinea fowl; excellent with lamb chops and semi-aged cow’s milk cheeses.

SERVING TEMPERATURE: Recommended 14–16°C