When we create a new wine there is always a research, a deep study: Inchino was strongly desired and produced by Gigi to honor the (not yet finished) career of his father Angelo on the celebratyon of his sixtieth harvest. This wine was born from the encounter between the typicality of an autochthonous vine of Garda Classico, Groppello, with the elegance of cinchona Calissaja and gentian. The meeting of these two elements, wisely combined, gives sweetness and softness and at the same time originality for its strongly spicy but well balanced taste. Inchino is unique in its style: nobody had ever dared to think about a chinato in the area of Brescia. A wine for meditation, as a companion or at the end of a meal, which best expresses itself when accompanied by an excellent dark chocolate.
For the Christmas holidays we have a local artisan make pralines of 60% dark chocolate made with Criollo cocoa from Ecuador: an explosion of taste, a surprising harmony linked to the elegance of Inchino, enclosed in precious chocolate caskets in its liquid state.
Inchino, because of its strong aromaticity, besides being tasted with chocolate, can be used in cooking to make particular recipes: try it to flavor a risotto whipped with sweet gorgonzola; use it for a short pastry tart, macaroons soaked in Inchino and chopped dark chocolate; a suggestion for hot periods? Try freezing some raspberries and dip them in a glass of Inchino!
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