Recantina Asolo Montello DOC 2016

0.75l

$54.00

Recantina Asolo Montello DOC 2016

Pat del Colmel

Recantina Asolo Montello DOC 2016

Out of stock

$54.00

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The Product in Brief:

✓ Asolo Montello DOC

✓ 100% Recantina

✓ Vino decisamente tannico

✓ Annata: 2016

✓ Gradazione alcolica: 14.00%

✓ Vellutato, strutturato e persistente

Recantina is a fascinating and rare grape variety, officially registered in the ampelographic register in 2007 and becoming a DOC in 2012. Its history is closely linked to the "Pat del Colmel" winery and Lino Forner, known as Lino Pat, who skillfully recovered a plot of old vines almost half a century old, thus preserving a priceless oenological treasure. The wine produced from this grape variety has a deep ruby red color with very distinct violet reflections. On the nose, aromas of red fruits such as ripe blueberry, black currant and violet stand out, accompanied by notes of cloves, sweet spices and toasted hazelnut. The Recantina DOC is a decidedly tannic wine, which pairs perfectly with game dishes, grilled meats and aged cheeses. Let yourself be captivated by the elegance and unique character of Recantina DOC, a wine that tells a fascinating story and offers an unparalleled tasting experience. Explore its rich aromatic bouquet and share a valuable food and wine moment with friends and family.

Product Details:

Grape Variety: 100% Recantina

Production Area: Colli di Castelcucco, Monfumo, Asolo.

Soil Characteristics: Asolo hills, altitude 250 meters above sea level, south-east exposure, slightly calcareous clay soil, vineyards not treated with herbicides.

Color: intense red with very bright violet reflections. Perceptions of blueberry and black currant, accompanied by notes of violet. Very spicy, with hints of Dutch tobacco, cloves, toasted hazelnut and vanilla. Velvety, structured and persistent. Balanced, harmonious, savory and rightly tannic.

Serving Temperature: 16-18 C°

Alcohol Content: 14.00%

Aging: aged in French oak barrels for at least 18 months, further aged in the bottle for at least 6 months.

Vinification: traditional method with maceration on the skins for at least 20 days with double daily pumping over, racking at the end of fermentation with transfer to oak barrels.

Yield per hectare: 50 quintals/hectare

Harvest Period: Totally manual harvest in the third ten days of October

Pairings: Ideal for main courses based on feathered game, pheasants and partridges, but also excellent with rabbit, chicken, guinea fowl and duck typical of Venetian cuisine.

Asolo, nestled in the rolling hills of the Pedemontana Veneta in the province of Treviso, is a medieval town offering an unforgettable experience, enriched by history, culture, and culinary excellence. This hidden gem, also known as "the city of a hundred horizons," captivates visitors with its charming medieval charm and cobblestone streets, offering an authentic perspective on historic Italy. Walking through Asolo's narrow streets is a true journey back in time. The city has ancient roots, dating back to Roman times, and has witnessed numerous historical events over the centuries. One of its highlights is the 11th-century castle of Queen Cornaro, which offers breathtaking views of the city and the surrounding hills.

Also not to be missed is the Rocca, a powerful fortress that once defended the city. Beyond its historic buildings, Asolo is a vibrant cultural center. Illustrious figures such as Queen Caterina Cornaro and writer Robert Browning lived and worked here, contributing to the city's artistic and literary heritage. Asolo is a true paradise for lovers of fine food and fine wines. Its food and wine are a true delight for the palate. The village's restaurants and trattorias offer the opportunity to savor traditional dishes prepared with fresh, high-quality local ingredients. From cheeses to olives, mushrooms to cured meats, every bite is a journey of discovery of the authentic flavors of the Veneto region. For wine lovers, Asolo is an ideal destination.

The surrounding area is famous for the production of Prosecco Superiore DOCG, a high-quality sparkling wine that delights palates around the world, and Asolo Montello DOC red wines. Local wineries are ready to welcome you, offering the opportunity to discover the production process and taste the various wines, all accompanied by breathtaking views of the lush hills. Asolo's cuisine is influenced by Venetian traditions and offers delicious dishes such as risotto with Treviso radicchio, rabbit Asolana style, and the famous torta margherita. In Asolo, you'll immediately be immersed in a fascinating past. You can stroll through the village streets, admiring the ancient houses, medieval towers, and centuries-old churches.

Every corner tells a story, and the evocative atmosphere transports visitors back in time. A visit to the Teatro Duse, a 19th-century gem that hosts plays, concerts, and cultural events, is a must. Ultimately, Asolo is a town that offers a complete experience to those who wish to immerse themselves in the history, culture, and food and wine of the Veneto region. With its medieval streets, architectural treasures, traditional dishes, and fine wines, Asolo will enchant visitors and leave a lasting impression.

A steep road, with countless potholes and numerous bends, leads to the Colmello winery, Pat del Colmel, just above the charming town of Asolo, in Castelcucco (province of Treviso). The Colmello winery's 17 hectares of vineyards extend across the hills of the municipalities of Castelcucco, Asolo, Monfumo, and Maser, in the Asolo Prosecco DOCG Superiore district. The area is protected by the Asolo Prosecco DOCG Superiore and Rosso Asolo Montello DOC labels. The vineyards open out like an amphitheater, dominating the hills of this stunning corner of the Veneto foothills. Here, the unique soil composition, mild climate, and enviable sun exposure have always provided the ideal conditions for optimal grape cultivation and the production of high-quality wines. Harvesting is entirely manual, with minimal contact with the vines. Pat del Colmel was one of the first wineries in the area to obtain SQNPI certification. An institution more than a farm. Gabriella and Lino, along with their son Matteo, the fifth generation, can therefore be considered living monuments, testaments to fine viticulture unconstrained by trends. Their wines have their greatest value in their personality. The Asolo area was once rich in vineyards, mainly Glera, Bianchetta, Verdiso, Marzemina Bianca, and the rarer Recantina. For the Forner family, nicknamed Pat, winemaking began in 1875 with Pina and Pietro Forner. Their love for the land and its fruits has been passed down from generation to generation, right up to the present day with Gabriella, Lino, and their son Matteo.

Today, the father, with the help of his son, passionately manages the company. In addition to producing Prosecco Asolo Superiore DOCG, the Pat del Colmel winery cultivates native grape varieties, carefully preserved over time and rediscovered among the old vines, such as Bianchetta, Rabbiosa, Marzemina Bianca, and Recantina. This endangered heritage has been brought back to life in a dedicated space in the new underground cellar, designed with respect for tradition yet innovative in its choice of materials and compact size. A distinctive feature of Pat del Colmel is its longstanding belief in the combination of promoting native grape varieties and modern winemaking techniques that safeguard and enhance their high quality. Recantina in particular, an ancient grape variety still famous during the times of the Venetian Republic, not only for its organoleptic qualities but also for its long shelf life during long shiploads. A wine that the Forner family rediscovered, understood, and entered into the National Register of Grape Varieties, and was the first to market in 2008. A still wine with a fruity, ruby red color and intense aromas, it requires extensive aging (three to four years) in oak barrels and six months of bottle aging. Production is around 10,000 bottles per year, in addition to the Colmello Estate's other wines, from Merlot to Cabernet, from Prosecco to native whites, for a total annual production of approximately 100,000 bottles.

Furthermore, the Veneto Region has included "Recantina" in its initiative to rediscover old grape varieties, after testing the vine's DNA. Cultivated for at least 400 years in the Treviso area, it disappeared in the early 20th century and was recovered after extensive research. Rabbiosa is a bottle-fermented version of another grape unknown to most, a variety that had been virtually extinct since the late 1800s. Lino's project to re-evaluate this grape began when an anti-fraud officer, during a visit to the winery, discovered a bottle bearing the name of this grape, which was illegal.
After a check by the employee, who found no evidence of Rabbiosa's presence online, not only did he not issue a report, but he recommended registering the name, which Lino did the following day. From the 1.5-acre Pat del Colmel vineyard, approximately 3,000 bottles are produced annually, plus another thousand magnums. A captivating wine with a deep yellow color and aromas of dried apricot, baked apple, apple strudel, and a hint of grapefruit. On the palate, it is enveloping, well-balanced, minerally, and savory, with a good persistence and a light tannin finish. A light caramel aftertaste is perceptible, and the typical acidity of this grape is smoothed out thanks to the proper ripening of the grapes. Sipping a glass of wine, we're talking about a vineyard where yields are approximately 60-80 quintals per hectare, and integrated pest management is practiced without chemical weedkillers or fertilizers.