Notes:

This has always been one of the best wines in Accordini's winery and is inspired by the ancient wine "Acinatico". The first reference to this wine goes back to the 5th century A.D. in a letter of Cassiodoro, minister of king Theodoric, who was looking for red "Acinatico" for the royal meals. This was a red wine made during the winter months with wilted grapes; it was very difficult to get, at least in large quantities and was produced in the hills around Verona. It is remarkable that after so many centuries this wine is still produced with the same technique and the same care. Colour: very intense ruby red. Bouquet: typical of dried fruit with scent of violet. Flavour: slightly sweet with; the balance between tannin, sugar and acidity exalts the scent of dried fruit which persists long in the palate. The sugar residues and the presence of soft tannin make it a dessert wine particularly suited for cakes and pies: "pasta frolla", "Sbrisolona" (typical of Valpolicella), Cantucci, bitter chocolate; in Verona it is traditinally served with "Pandoro". It is served at 14°-16°C (you should uncork the bottle at least 1 hour before drinking).

Notes:

The name of the Company founder, Giovanni Allegrini, has been given to this red dessert wine made, using entirely new techniques, from selected and dried Valpolicella grapes. Changes have been introduced in the maturing and ageing of the wine after fermentation. The wine is transferred into small French oak barriques where, after completion of the fermentation, it is settled and matured for a total period of 14 months. During this period the aromatic richness of the wine is greatly enhanced and a high degree of complexity and elegance achieved. This is wine to meditate over. It is an excellent accompaniment to certain end of meal foods, such as cheeses, in particular mild gorgonzola. Traditionally this wine is drunk with dry sweets, such as shortbread, cantucci, “sbrisolona” (a traditional local sweet), but is also ideal with the whole range of tropical fruits. Serve at 14°C and open the bottle an hour before drinking.

Notes:

English notes unavailable for this wine. L'uva proviene da vigneti di 50 anni impiantati a Doppia Pergola Veronese e Guyot collocati ad un'altitudine di 350 mt slm. La vendemmia solitamente avviene durante la seconda metà di ottobre. La fermentazione avviene in tini da 10 Hl con follature manuali ad una temperatura max di 25°C. La macerazione invece inizia a marzo ed ha una durata che varia dai 15 ai 20 giorni. Sosta in barriques per 24 mesi e affina per un anno in bottiglia. Colore rosso rubino molto carico con riflessi quasi granati. Naso intenso e persistente di confetture di frutta rossa di fragola e ciliegia. Leggeri sentori di cacao dolce. Palato altrettanto intenso e persistente di armonica ed equilibrata dolcezza. Abbastanza caldo e molto morbido. Così pieno e complesso nella sua dolcezza che va degustato in ampi bicchieri ad una temperatura di servizio tra i 18 e i 20° C.

Notes:

This wine owes its name to the dialect word "Recia" (ears), which indicates the external part of the grape bunch most exposed to the sun used in the production of "passito" wines. It is produced using elaborate methods, beginning with selection during the grape harvest and ends with a careful pressing of the selected grapes with the fruit press in January. Characteristics: deep ruby red, tending to garnet colour. Intense perfume with hints of wild forest fruits and spices. Warm sweet taste, full bodied, velvety and harmonious. Serving suggestions: ideal with tarts, forest fruits and we suggest chocolate, or simply sipping it alone.

Notes:

Comes from a selection of the best grapes from ca’ Rugate’s own vineyards in the hills around Montecchia di Crosara. Hand picked during the last two weeks of September, and laid flat in small wooden boxes containing an average of just six kilograms.This allows good air flow during the crucial drying process. The grapes are allowed to dry gently in well-ventilated rooms for around 6-7 months, concentrating their flavours, sweetness and colour. In spring, the grapes are crushed, fermentation starts with natural yeast and then the must is filled into barriques to finish fermenting. The wine matures in wood on its lees for 10-12 months before bottling. Dark intense ruby red in colour. On the nose it shows black fruit and berry notes, with hints of wild herbs and spice. The plate is sweet, luscious and rounded balanced by velvety tannins. A meditation wine for lingering at the end of a meal. Lovely too with cheese, especially gorgonzola; and a good partner for chocolatey desserts. Try it too in the traditional manner with the local “sbrisolona” biscuit, (a variation on “Shortbread”). Serve at 14-16°C.