Bianco « Ricanto »

Bianco dell’Emilia I.G.T. 

W H I T E R I C A N T O

B I A N C O D E L L ’ E M I L I A I G T

O R G A N I C C E R T I F I E D

Ricantois Ventiventi. A range of still wines that reminds of the lightness and drinkability of our local products. Innovation, local and international grapevines are the pillars of a whole new groundbreaking way of drinking in Emilia.

Mixed harvest, partly early harvest and partly slightly late during the coldest hours of the day

Further cooling of grapes *

Brief maceration in the bladder press, only for the grapes harvested in full ripeness*

Soft pressing*

Static decantation of juice *

Fermentation at low temperatures in stainless steel tank

Small percentage of wine ends fermentation in a frenchoak tonnaux

Prolonged cool ageing in steel and in tonnauxat controlled temperatures*

Blend of wines aged in steel and in wood

Prolonged refinement in bottle (without yeasts) after bottling.

Vinification:

Grapes: 100% made with Traminer Aromatico grapes from estate vineyards

Soil: clay soil

Plant density: 3000 plants/ha

Vine cultivation method: Guyot

“Ricanto” is a range of still wines named after the three Razzaboni brothers (Riccardo, Andrea and Tommaso). The keyword representing this range of wines is freshness. Low in sugar, balanced drink

and high sapidity: these three features turn it into a brand-new version of Emilian wine.

Colour: Intense yellow

Scent: Its scent is dominated by a delicate but intriguing aroma. The mix of white flower, honey and ripe fruit (almost dried) notes reminds of small patisserie. These perfumes are framed by sweet vanilla hints, a gift by the small percentage of wine that ages in barrique.

Flavor: Creamy and sapid entrance that creates a perfect blend of olfactory and gustatory notes, leaving a strong and persisting flavor on the palate. The ending remains drier, enhancing the varietal notes and improving its drinkability and versatility. Complex but fresh flavor, obtained blending two different batches of wine: the first derived from the early harvest and the second from the late one.