Recioto di Soave wine takes its name from the recia, the typical wing of the cluster of Garganega grapes, which traditionally was used to hang grapes for drying. Already at the time of the ancient Romans, this area was famous for the production of white acinatic (passito) wines, of which there are traces since the fifth century A.D. Recioto di Soave is, therefore, a wine that has been produced for about 1500 years, even if it received its first recognition only in 1906 at the Milan trade fair. Recioto di Soave was the first Venetian wine in 1998, to boast the Controlled and Guaranteed Designation of Origin (DOCG).
The Garganega is traditionally grown in the Veronese pergola. This system allows to reach the maximum sugar content while best preserving the acid components, which are fundamental to characterize the wine. The grapes’ harvesting for Recioto di Soave production is done exclusively by hand as only the loosest Garganega suitable for drying will be harvested. The intact grapes are stored in dry and well-ventilated fruit rooms for a few months, where they undergo a reduction in the water content.
This leads to a consequent increase in the concentration of sugars, which also involves a partial modification of the fructose/glucose ratio in favour of the first one, which determines a greater sweetness sensation. During the drying phase, a subtle noble mold may also form on the berries, which causes an increase in the content of polyphenols and other substances that give the intense aromas and flavours of Recioto di Soave.
The vinification that follows favours the reductive aspects to keep intact the characteristic fruity notes of Garganega and the vivacity given by the acid shoulder. After vinification, the Recioto di Soave is aged in wood and aged in the bottle for 1 to 6 months.
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.