STEFANO ACCORDINI,
AMARONE CLASSICO DELLA VALPOLICELLA “ACINATICO"
 
Amarone della Valpolicella is the unquestioned king of the wines of Verona. It is made with the ancient production method followed to make Recioto. This history of how that process for making sweet wine turned into a process for making a dry red wine is now legend. From the beginning of the 20th century it has been called "Amarone" from the adjective "amaro" meaning "bitter" to distinguish it from the sweet version of the Recioto. The unique feature of this wine is the indigenous grapes of Valpolicella: Corvina, Corvinone, Rondinella and Molinara. Another unique characteristic of this wine is the process of vinification: grapes are dried till February – March, a fine example of dry red wine refined in wooden barrels.

Region: Veneto
Production Area: Valpolicella Classico Superiore, Pedemonte (Verona)
Appellation: Amarone della Valpolicella Classico, DOC
Vintage: 2004
Varietal Blend: Corvina Veronese 75%, Rondinella 20%, Molinara 5%.
Vineyard: Located in the hilly region of Negrar, at an elevation of 600 to 750 feet a.s.l. with a south-eastern exposure. Average age of vines: 25 years old. Plant density: 1300 plants per acre.
Planting System: Double Pergola.
Soil: Alluvial.
Harvest: The harvest began the second week of September at the vineyard of Negrar and the first week of October at the vineyard of Mazzurega.
Yield: About 2.2 tons per acre
Alcohol: 15.7%
Vinification: Grapes were crushed the first week of January without de-stemming.  Fermented in stainless steel tanks with a 35 days maceration (of which 15 days of cold maceration) and 2 daily pump-overs. Transferred into barrels by the end of May. Complete malolactic fermentation.
Vintage Notes: The 2004 vintage was notable for a wet spring which allowed a good reserve of water for the vines. The 15 day delay in blossoming pushed the harvest back. The summer season was normal with average temperatures and frequent rainfall, guaranteeing a complete maturing of the grapes. The production which tended to be large in quantity, was reduced through thinning of the vines. The health and quality of the grapes were some of the best seen in the great years in Valpolicella.
Aging: In new French oak barrels for 24 months and 8 months in the bottle.
Bottle aging potential: At proper temperature, laid down, in the dark, this wine can keep its characteristics for 15-20 years.

Tasting Notes: The color is dense and deep garnet red. Aethereal, rich and concentred bouquet with scents of vanilla redolent of dried fruit.. The palate is soft , persistent and creamy with scents of nuts..

Pouring Suggestions: Served at 17°- 18° C. Uncork at least 2 hour before drinking.

Food Pairings. Grilled red meat, game, stews and aged cheese.

REVIEWS from eRobertparker.com:
2003 Stefano Accordini
Amarone della Valpolicella Acinatico  – 90 Points
“The 2003 Amarone Acinatico (75% Corvina, 20% Rondinella, 5% Molinara) is another soft-textured effort redolent of roasted coffee beans, new leather, spices and sweet dark fruit. It offers outstanding length and balance although it comes across as little advanced in its flavor profile and doesn’t appear to be built for the long haul. Anticipated maturity: 2007-2011.

By Antonio Galloni, eRobertparker.com #173, October 2007