Recioto di Soave

🇮🇹 Italy

DOCG Ultra-rare

DOCG 1998 - First Veneto DOCG, golden sweet white passito, 1500 years history, 0.33% of Soave production

Region profile

History

1500 years history - 5th century AD ancient Romans produced acinatic (passito) white wines in Soave area. First recognition 1906 Milan trade fair. DOCG title granted 1998 - first wine in Veneto region to receive prestigious DOCG (Controlled AND Guaranteed) status. Pieropan and Anselmi pioneered modern Recioto di Soave quality revolution. Anselmi "I Capitelli" became world-class dessert wine benchmark. Pieropan "Le Colombare" considered one of best whites made in Italy. Production declined to 0.33% of total Soave output - ultra-rare golden sweet passito.

Climate
Continental climate with Alpine influence; hillside vineyards Soave and Monteforte d'Alpone (Classico zone); volcanic basalt soils eastern Monteforte; same terroir as Soave Superiore; 8 municipalities including Soave, Monteforte d'Alpone, San Martino Buon Albergo, Mezzane di Sotto, Roncà, Montecchia di Crosara, San Giovanni Ilarione, Cazzano di Tramigna
Signature wines
Recioto di Soave DOCG (sweet white passito, 5-6 months drying, 70 g/l residual sugar, golden sweet, tangy); notable producers: Pieropan (Le Colombare - best whites Italy), Anselmi (I Capitelli - world-class dessert wine), Gini, Coffele
What sets it apart
First Veneto DOCG 1998 (2 years before Amarone/Recioto della Valpolicella); 0.33% of Soave production (one third of one percent - ultra-rare); 1500 years history 5th century AD ancient Roman passito; 5-6 months grape drying (longest Veneto); 70 g/l residual sugar (vs 50 g/l red Recioto); golden sweet tangy lighter than Sauternes; Pieropan + Anselmi fathers of Soave; volcanic basalt terroir; 1906 Milan trade fair first recognition

Facts

  • 0.33% of total Soave production (ultra-rare - one third of one percent)
  • DOCG 1998 - first Veneto DOCG
  • 1500 years history (5th century AD ancient Roman acinatic passito wines)
  • 1906 Milan trade fair first recognition
  • hand-harvested carefully selected clusters
  • 5-6 months grape drying (vs 100 days Recioto Valpolicella)
  • 12% minimum alcohol
  • 70 g/l residual sugar (vs 50 g/l Recioto Valpolicella)
  • 8 municipalities production area matching Soave Superiore
  • volcanic basalt terroir