Recioto di Soave “Arzimo”
The name “Arzimo” comes from the local dialect arzimi is the name given to the finest, tiny bunches of Garganega – so sweet and perfect they had their own name. The grapes are left to semi-dry in well-ventilated lofts, following techniques that are amongst the oldest in Veronese wine making culture. The traditional date of gathering the dried grapes is Saint Valentine’s Day in February.
Appellation: Recioto di Soave DOCG
Type: White, sweet, dessert
Varietal: 100% Garganega from the estate’s own vineyards
Certified Organic
Color: Rich yellow-gold.
Bouquet: Perfumed notes of honey, candied fruit and vanilla.
Taste: Velvety smooth brandied apricots with crisp, fresh-fruit acidity that keeps the mouth clean and ready for more. There is a small amount of botrytis in the bunches, when selected, that adds to this wine’s complexity.
Alcohol: 14% (varies with vintage).
Serving Suggestion: Serve at a temperature of 13°-14°C. (55°-57°F). We recommend crystal cachet stemware.
Pairing: You can serve this on its own as dessert or as a vino da meditazione. It also pairs well with custards, cream desserts, petits fours, and blue cheeses. It is especially recommended with the traditional treats of Verona, Offella d'Oro, Nadalin, Zaleti (the bright yellow cookies of Venice), and Zabaglione.
Production area: Alpone Valley.
Elevation: 80 meters (260 feet) a.s.l.
Exposure: South-easterly.
Soil: Medium-textured soil of lavic basalt with volcanic origin.
Training Method: Modified Veronese Pergola training system.
Age of the vines: 30-40 years.
Density: 3,500 vines/ha.
Yield: 15 hl/ha (133 gallons/acre).
Harvest: The “Arzimi” are picked by hand and placed in small, slatted wooden crates (with only one layer of grapes per case) and then stored in dry, well-ventilated drying rooms known as fruttai. This process results in the progressive dehydration of the grapes. The evaporation of their water content increase the ratio of sugar to fruit. The fruit is pressed in mid-February (it is a long-standing Tessari family tradition, that the date should be Valentine's Day).
Vinification: The semi-dried grapes are pressed softly and the must is fermented on lees in oak barriques.
Aging: After about 14-months on lees in oak barriques, the wine is bottled and held for at least a year before release.
ARZIMO 2010
TOP Wine at the XXIII National Exhibition of Organic Wines in Tuscany -
XXIII Rassegna Degustazione Nazionale dei Vini Biologici
Selected as Top wine among the autocthonal wines - Selezionato tra i migliori Vini Autoctoni
From the 2014 Gambero Rosso Guide - 2 glasses 2 bicchieri - "Wonderful aromas of apricot, licorice, citrus, flower, passion fruit and honey. Full-bodied, with a medium-sweet palate culminating in a caramelized finish.
E' un passito che si esprime con aromi di frutto giallo maturo, liquirizia, agrumi e fiori secchi che ritroviamo perfettamente corrisposti al palato dove la dolcezza è prorompente e il vino culmina in una nota di caramello. "
From the 2014 Espresso Vini d’Italia : 3 bottles / 3 bottiglie ARZIMO 2010
"... Fondata dalla famiglia Tessari nel 1890 e oggi guidata da Sisto, Pietro ed Elena, questa cantina, il cui nome si deve alla cappella privata dove un tempo si pensava officiassero i frati Cappuccini, si è conquistata nel tempo una propria nicchia di notorietà. La serietà del lavoro si riflette in una produzione – dal 1985 improntata a un’autentica e “pionieristica” agricoltura biologica – che si segnala per coerenza e buona affidabilità."
From the 2014 Ais Bibenda :
4 grape bunches / 4 grappoli ARZIMO 2010 "Rich bouquet: candied fruit, apricot, honey and toasted almond. Creamy and smooth, very good freshness and long persistence "
From 2014 Veronelli guida Oro - 3 stars / 3 stelle **** 90
Arzimo awarded with Golden Crown of "2013 Vinibuoni d'Italia" guide in the Merano International Winefestival Nov., 2012
Dalla guida ai Vini d’Italia Bio 2013 :
"L’Arzimo, da uve garganega, è il grande classico di casa Tessari e ha colore ambrato, profumi di miele di castagno, albicocche secche, datteri di grande intensità che replica, persino amplificandone la percezione aromatica, in un palato d’espansiva dolcezza, lunghissimo e vellutato."
