Orvieto Classico is characterized by a slight sweet sensation, sought after and obtained through the forced ripening of the grapes and their vinification in cool cellars carved out of the volcanic tuff. The straw yellow color is intense and full, the aromas are of ripe, sweet, rich fruit. In the mouth, the good acidity is accompanied by a soft, sweet sensation, which makes it smoother and gives it roundness and fullness.
Soil: Volcanic origin, hilly, at 280-330 m elevation, southwest exposure.
Grape variety: Trebbiano (30%), Grechetto (30%), Malvasia (20%), Verdello (15%), Drupeggio (5%)
Vineyard age: 6 to 25 years
Density: 2700-3300 vines per hectare
Yield: 9000kg per hectare
Training system: Rammed cordon, Guyot, Sylvoz
The grapes are picked by hand in mid-October, in following with tradition. Fermentation takes place with the inoculation of selected yeasts in stainless steel vats for 8-10 days at low temperature. Before the sugar is exhausted the wine is cooled and then filtered in order to preserve its sweetness. After rest period of 30-40 days, Rasenna is ready to be bottled.
It goes very well with appetizers with sweet and sour flavors, with smooth, hearty pasta and rice dishes and with fresh cheeses. Also excellent as a dessert wine, especially with tarts, pies, crisp cookies and fruit desserts.
It also goes very well with a book, a sunset, a refreshing silence.
ORIGIN OF THE NAME
The earliest evidence of civilization dedicated to the growing of grapes on these hills is of Etruscan origin, and the wine they made from them was probably very sweet. Thus began a method and a tradition that made the fortune of the wine of these lands over the centuries. “Rasenna” was the name used by the Etruscans for their people.