# Silvano Piacentini Recioto (2020)

- **Producer:** Premium Wine Selection PWS
- **Colour:** red
- **Type:** dessert
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €41
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cooked fruit, dried fruit, red plum, black cherry, vanilla, chocolate, cloves, coffee, caramel, fig, raisin, earth, leather

## About this wine

The Silvano Piacentini Recioto is a Recioto della Valpolicella Classico DOCG from the Veneto region of Italy. The wine's name, Recioto, derives from 'recie,' meaning 'ears' in the local dialect, referring to the outer parts of the grape bunch that receive the most sun. This wine is produced by Premium Wine Selection PWS, a company founded in 2000 by Silvano Piacentini and his children. The Silvano Piacentini wine line, established in 2015, highlights the classic wines of Verona. The grapes for this Recioto are grown in the Valpolicella Classico area, known for its specific terroir. A distinctive characteristic of this wine is the 'appassimento' process, where grapes are dried to concentrate their natural sugars and flavors, a technique also used for Amarone.

## Interesting facts

- Recioto gets its name from 'recie,' the sun-exposed 'ears' of the grape bunch.
- It's considered the 'father' of Amarone, sharing the same grape drying technique.
- The drying process can last up to 150 days, concentrating sugars and flavors.
- This wine is a testament to the ancient winemaking traditions of the Veneto.

## Food pairing

The wine's inherent sweetness and rich fruit concentration complement the sweetness and richness of desserts and aged cheeses. Its balanced acidity cuts through the richness of creamy cheeses and chocolate, while its fruit notes harmonize with fruit-based desserts.

## Wine making process

The production of this Recioto della Valpolicella Classico DOCG begins with a manual harvest, selecting specific grape bunches for drying. The grapes undergo the 'appassimento' process, where they are dried on traditional 'arelle' or in drying rooms for 100 to 150 days. This concentration period significantly increases the sugar content. Following drying, the grapes are softly pressed, and the resulting must undergoes a long maceration period. Fermentation occurs in temperature-controlled stainless steel tanks for around 30 days, with temperatures maintained between 12 and 23 °C. After fermentation, the wine is aged, typically including time in French oak barriques, followed by bottle aging.