Local Wine Tasting Experience in Verona City Center
Discover four wines from Verona & Veneto region with local pairings in a wine bar located in the city center. A sommelier will provide insights in a fine tasting experience.
Structure
Drinking window
Best 10 to 30 years from vintage.
vintage10 yrs30 yrs32 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: Sauternes-style botrytis, quince, orange marmalade, spice, roasted nuts
Palate: intense honey sweetness, tropical fruit, ginger, very long persistence
One of Italy's greatest botrytised dessert wines. Acininobili (noble berries) is produced from 100% botrytis-affected Vespaiola grapes, selected berry by berry in the best vintages. The Sauternes influence is explicit: Maculan was inspired by a trip to Bordeaux in the late 1970s and applied the Trockenbeerenauslese selection principle to Vespaiola.
What it pairs with
-
Foie gras with brioche toast
A canonical botrytis-wine pairing: the wine's sweetness and acidity cut through the rich liver. -
Creme brulee
Caramelised vanilla custard harmonises with the wine's honey, vanilla and caramel notes. -
Mature Stilton
Noble rot dessert wine and blue cheese is a classic high-contrast pairing.
How to serve Maculan Acininobili Breganze
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-12°C. Cellar temperature (8-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a small dessert-wine glass (3-5oz pour) , the bowl shape rewards the wine's structure.
- Pair with. Foie gras with brioche toast, Creme brulee, Mature Stilton. Match the wine's structure to the dish's fat and salt.
History
After reviving Torcolato in 1974, Fausto Maculan produced the first vintage of Acininobili in 1979, a botrytised dessert wine from Vespaiola. Inspired by Chateau d'Yquem and Trockenbeerenauslese, Acininobili uses only botrytis-infected berries selected by hand. It is not produced in every vintage.
- 1979: Maculan produces the first Acininobili from botrytis-selected Vespaiola grapes.
- 1990: Acininobili wins international acclaim in comparative Sauternes tastings.
Facts
- Producer
- Maculan · visiting guide
- Grapes
- Vespaiola
- Classification
- Breganze DOC
- Oak
- 12 months in new French oak barriques
- ABV
- 12.5%
- Price
- EUR 80-140 at retail (375ml)
- Drinking window
- 10-30 from vintage
- First vintage
- 1979
Frequently asked about Maculan Acininobili Breganze
What does Maculan Acininobili Breganze taste like?
On the nose, Sauternes-style botrytis, quince, orange marmalade, spice, roasted nuts. On the palate, intense honey sweetness, tropical fruit, ginger, very long persistence. Structurally full-bodied, high acidity with a extraordinary length finish. One of Italy's greatest botrytised dessert wines. Acininobili (noble berries) is produced from 100% botrytis-affected Vespaiola grapes, selected berry by berry in the best vintages. The Sauternes influence is explicit: Maculan was inspired by a trip to Bordeaux in the late 1970s and applied the Trockenbeerenauslese selection principle to Vespaiola.
When should I drink Maculan Acininobili Breganze?
Drink 10-30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Maculan Acininobili Breganze?
Foie gras with brioche toast is the canonical pairing. Other strong matches include Creme brulee and Mature Stilton. A canonical botrytis-wine pairing: the wine's sweetness and acidity cut through the rich liver.
What grapes are in Maculan Acininobili Breganze?
The blend is Vespaiola. The wine is classified as Breganze DOC.
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