STEFANO ACCORDINI, AMARONE “IL FORNETTO”
Amarone “il Fornetto" comes from a selection of a terraced vineyard, of the same name, which enjoys a particularly favorable exposure and a well drained. The environment represents the perfect micro-climate for viticulture. This wine is an expressions of the possibilities that our territory can give and the deep love for our work, which is strictly bound to unpredictable natural events. It is in these extraordinary vintages, when we finally open one of these bottles, that we seem to forget all the work and tribulations. This wine has been produced only on extraordinary vintages: '93 , '95, ’97,’00 and’01 and the 2003 vintage that is currently aging in French oak barrels.
Region: Veneto
Production Area: Valpolicella Classico, Pedemonte (Verona)
Appellation: Amarone della Valpolicella, DOC
Varietal Blend: Corvina Veronese 75%, Corvinone 25%,
Vineyard: Il Fornetto vineyard is located in heart of the Valpolicella Classico, at an elevation of 600 to 700 feet a.s.l. with a south-eastern exposure. This terraced vineyard has a plant density of 1200 plants per acre and the vines are over 30 years old.
Planting System: Double Pergola.
Soil: Alluvial.
Harvest: Second week of September. Drying in the loft for 140 days.
Yield: About 1.8 tons per acre
Alcohol: 16.4%
Vinification: Crushing of the grapes without de-stalking at the end of February. Fermentation temperature of 12°-23° with a 30 day maceration (of which 15 of cold maceration). Pump-overs twice a twice a day. Transfer into barrels at the end May. Complete malolactic fermentation.
Vintage Notes: The 2001 vintage had a balanced Spring with regular rainfall which allowed good vine growth. The very hot months of August and September assured a good ripening of grapes and a harvest without rain; these favorable climatic conditions brought the grapes to be harvested about 7 days before normal. The production was small but of great quality, with rich poliphenolic and aromatics that only the best vintage years in Valpolicella can offer. The drying of grapes was also made in good conditions, with a dry and breezy climate suitable for keeping grapes in the drying lofts.
Aging: In new French oak barrels, Allier and Never, for 36 months. Refined in bottles for 12 months
Tasting Notes: The color is dense and deep garnet red. Aethereal, rich and concentrated bouquet with scent of vanilla redolent of dried fruit. Powerful and almost explosive flavor on the palate with notes of dried grapes, bold yet soft.
Pouring Suggestions: Served at 18°- 19° C. Uncork at least 2 hour before drinking
Food Pairings: Grilled red meat, game, stews and aged cheese.
REVIEWS from Wine Spectator:
Stefano Accordini
Amarone della Valpolicella Classico Il Fornetto – 91 Points
“Lots of clean black fruit and light iodine character grows in intensity on the full palate, with tight tannins that draw out the finish. Very clean and fruity. Has a racy character. Best after 2008. 250 cases made.”–JC
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