Winery Rive ScaligereRecioto di Soave
wine
This wine generally goes well with
The Recioto di Soave of the Winery Rive Scaligere is in the top 0 of wines of Recioto di Soave.
Details and technical informations about Winery Rive Scaligere's Recioto di Soave.
Discover the grape variety: Sultanine
Most certainly finding its first origins in Persia, today Iran. It is registered in the Official Catalogue of table grape varieties list A1. Note that the variety gora chirine, also finding its first origins in Iran (Azerbaijan), is a mutation of the Sultanine, its berries of white or pink color being slightly larger.
Informations about the Winery Rive Scaligere
The Winery Rive Scaligere is one of of the world's greatest estates. It offers 5 wines for sale in the of Recioto di Soave to come and discover on site or to buy online.
The wine region of Recioto di Soave
The wine region of Recioto di Soave is located in the region of Soave of Vénétie of Italy. Wineries and vineyards like the Domaine Anselmi or the Domaine Roccolo Grassi produce mainly wines sweet, sparkling and white. The most planted grape varieties in the region of Recioto di Soave are Garganega et Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Recioto di Soave often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
