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Marco Rossa Vino da Uve Passite “Acinaticium”
The “Acinaticium” Passito Wine by Marco Rossa is one of the most traditional and expressive interpretations of Canavese winemaking, showcasing the region’s ability to produce rich and characterful sweet wines. The Marco Rossa Winery, a small artisanal estate based in Borgomasino, works with native grape varieties and a hands-on approach that respects raw material and highlights Piedmont’s winemaking heritage.
Acinaticium is produced from carefully selected grapes that are dried using the traditional appassimento method, a historic practice in Canavese used to concentrate sugars, aromas and structure. Although the exact blend may include indigenous red varieties from the area, the result is a deeply territorial wine shaped by slow drying and careful vinification. Fermentation is slow and controlled, allowing a balanced integration of sweetness, acidity and structure.
In the glass, it shows a deep, intense ruby red color, sometimes evolving toward garnet with age. The bouquet is rich and enveloping, with aromas of overripe fruit, preserved cherry, plum jam, sweet spices and subtle balsamic and toasted notes. On the palate it is smooth, warm and velvety, with sweetness perfectly balanced by freshness, preventing any heaviness. The finish is long, persistent and aromatic, with recurring notes of ripe fruit and spice.
Acinaticium is a classic meditation wine, ideal at the end of a meal or paired with dry pastries, berry tarts, dark chocolate and blue cheeses. A true expression of the most traditional and indulgent side of Canavese.
