Amarone "Acinatico"
Amarone della Valpolicella, “Acinatico”
Amarone della Valpolicella is the unquestioned king of the wines of Verona. It is made with the ancient production method used to make Recioto. Indigenous grapes of Valpolicella: Corvina, Corvinone, Rondinella and Molinara are dried on trays in ventilated lofts until February or March. This process is called appassimento or rasinate (to dry and shrivel) in Italian. This concentrates the remaining sugars and flavors. The pomace left over from pressing off the Amarone is used in the production of Valpolicella Ripassos. In Amarone, the quality of the grape skin is a primary concern as that component brings the tannins, color and intensity of flavor to the wine. The drying process not only concentrates the juices within the grape but also increases the skin contact of the grapes. The drying process further metabolizes the acids within the grape and creates a polymerization of the tannins in the skin which contribute to the overall balance of the finished wine. From the beginning of the 20th century this wine has been called “Amarone” from the adjective “amaro” meaning “bitter” to distinguish it from the sweet version of the Recioto.
Appellation: Amarone della Valpolicella DOC
Type: red, dry
Grape Varietals: Corvina Veronese (75%), Rondinella (20%), Molinara (5%)
Wine Details:
| Producer: | Accordini, Stefano |
| Region: | Veneto |
| Vineyard Notes: | Vineyard: situated in the heart of classic Valpolicella in the hilly region of Negrar, from 200 to 300 m. above sea level, South-east facing. Soil: varied on alluvium. Viticulture: Double pergola; average age of productive vines: 25 years. Plant density: 2900 vines per hectare. Buds to fruiting cane: 17. Grass fields.Yield: 50hl/ha Harvest: The harvest began during the second week of September in the vineyards of Negrar and during the first week of October at Mazzurega Drying: In the loft for 120 days |
| Winemaking Notes: | Vinification: First week of January crushing of the grapes without de-stalking; fermentation temperature 12°-23°. Maceration : 35 days (of which 15 of cold maceration). Hand pressing: twice a day, Transfer into barrels: end of May. Complete malolactic fermentation. Stabilization: Natural, only with decanting,without filtering Aging: Refined in new French oak barriques, Allier and Never, for 24 months. Refined in bottles for 8 months.
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| Tasting Notes: | This wine is dense and deep garnet red ethereal, rich and concentrated bouquet with vanilla scent that recalls dried fruit persistent, soft, creamy flavor with scent of nuts Aging Capacity: Properly preserved at a constant temperature of 14°-15°C, laid down, in the dark, this wine will keep its characteristics for 15-20 years Serving method: It should be served at 18°-19°C in very large balloon glasses, (the bottle should be uncorked at least 2 hours before drinking) Food Pairings: This wine is traditionally served with game, grilled meat, stews and mature cheeses. It is also served between meals, as an accompaniment to good conversation |
