“Suavia pulls the garganega grapes for Acinatium from the Castellaro cru, near the summit of a volcanic cone. Harvested in September, dried for six months before fermenting in barrels, then aged two years in oak barrels and in another tank, it develops a color like spun gold. The flavors hew to that shade as well, with notes of fresh mandarin orange and apricot evolving toward chamomile, ginseng, tamarind and crème brûlée. After a few hours in the glass, the wine kicks into a higher gear, opulent in its notes of apricot marmalade, saffron and fresh almonds, bright acidity keeping the wine lively and fresh.”
— Wine & Spirits, Oct 2015

“In form and weight, this vibrant sweetie is graceful and svelte, packed with glazed nectarine, candied pink grapefruit zest, butterscotch, praline, cognac, floral, herb and spicy notes. The long, lasting finish is fresh overall and creamy in texture.”
— Wine Spectator, Apr 2016