Recioto di Soave 'Col Foscarin' Gini 2016 - 37.5cl
The Recioto di Soave "Col Foscarin" by Gini is a sweet, enveloping and elegant wine, made from Garganega grapes naturally dried and aged at least 18 months in barrique. The nose recalls the notes of apricot jam, candied orange, the sweet nuances of caramel, honey and dried fruit. The sip is rich and full-bodied, soft and of good sweetness, with a pleasant freshness
The Recioto di Soave “Col Foscarin” by Gini is a dessert wine made with pure Garganega, the typical white grape variety of the area. The tradition of passito wines in the Verona area is ancient, both in Valpolicella and Soave, also thanks to the presence of native grapes with rather thick skins suitable for drying. The vinification of dehydrated grapes allows for the creation of a harmonious nectar, rich and intense, that offers aromas of ripe yellow fruit, candied citrus peel, and honey. It is an ideal passito to enjoy with dry pastries or a platter of aged cheeses.
The Recioto di Soave “Col Foscarin” wine is produced by one of the historic and most prestigious wineries in Soave. The Gini family cultivates a splendid estate in Monteforte d’Alpone, with some old century-old vines of the highest quality, with plants still on their own roots. The philosophy of the winery is to produce wines linked to the most ancient traditions of the territory, but with a winemaking culture rich in international knowledge.international and characterized by a particular love for Burgundy. Garganega grapes are at the heart of Gini's work, from which this ancient variety produces many labels, including the classic Recioto. The sweet wine of the Veronese tradition, which manages to captivate with the perfect harmony between balanced sweetness and pleasant freshness.
Gini's "Col Foscarin" is a splendid version of Recioto di Soave, born from the grapes of the homonymous two-hectare vineyard, cultivated on basaltic tuff of ancient volcanic origin, at about 200 meters altitude, with an east exposure. At the end of the harvest, the best bunches are left to dry in the fruit cellar for several months, allowing the sugars and aromas to concentrate. Fermentation takes place in barrique. The wine always matures in barrique for 18 months and for 6 months in steel before being bottled. In the glass, it has a bright and brilliant golden color. The aromas recall white flowers, candied citrus peel, yellow fruit, dried apricot, dried fruit, honey, and caramel.honey, and caramel. On the palate, it is smooth, warm, and enveloping, with rich and intense aromas that precede a fresh and very persistent finish.