Amarone, "Il Fornetto"

ET FORNETTO SENZA ANNATA

Amarone della Valpolicella Classico, “il Fornetto” 

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. 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.    

 “Amarone il Fornetto” comes from a grape selection of a terraced vineyard, which is particularly well exposed; the soil is well drained. The environment represents the perfect micro-climate for viticulture. This wine expresses the synthesis between the potentialities of this territory and a deep love for our job, which is strictly bound to unpredictable nature occurrences. Extraordinary vintages make us forget the difficulties and efforts we have to deal with in order to uncork at last this bottle. This wine has been produced only in extraordinary vintages so far: ’93 , ’95, ’97,’00 and’01 whereas ’03 is being refined in barriques.

Appellation:  Amarone della Valpolicella DOC

Type:    Red dry     

Grape Varietals:    Corvina Veronese (75%),  Corvinone (25%)

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 230 m. a.s.l. South-east exposure.

Soil: varied on alluvium. Well-drained terracing 

Viticulture:    Double pergola; average age of productive vines: 30 years. Plant density: 2500 vines pro hectare. Buds to fruiting cane: 14. Grass fields. Yield: 40hl/ha. 

Harvest:    Manual harvest during the second ten days of September. Drying in the loft for 140 days. 

Winemaking Notes:

Vinification:    End of February crushing of the grapes without de-stemming ; fermentation temperature 12°-23°. Maceration time: 30 days (of which 15 of cold maceration). Hand pressing: twice a day, Transfer into barrels: end May. Complete malolactic fermentation.

Stabilization:    Natural only with decanting, without filtering. 

Aging: Refined in new French oak barriques, Allier and Never, for 36 months. Refined in bottles for 12 months. 

Tasting Notes:

Color:   dense and deep garnet red 

Bouquet:  ethereal, rich and concentrated bouquet with vanilla scent that reminds of dried fruit 

Flavor:  Powerful and almost explosive flavor with scent of dried grapes, strong though soft