Amarone della Valpolicella “Acinatico”
Amarone is made with the ancient production method wherin grapes 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.
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 ratio of skin to fruit. The process also 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.
Beginning in the 1900s this wine was called Amarone (the adjective amaro means “bitter”) to distinguish it from the sweet Recioto wine.
Appellation: Amarone della Valpolicella DOCG
Type: Red, dry
Blend: 75% Corvina Veronese, 20% Rondinella, 5 % Molinara
Color: Dense and deep garnet red.
Bouquet: Ethereal, rich and concentrated notes of dried fruit, spice smoke and vanilla.
Taste: Rich and full raisinated fruit with a soft, creamy mouthfeel. It is a powerful balance sweet and savory spice with a lightly bitter aftertaste reminiscent of roasted nuts. nuts.
Alcohol: 16%.
Serving Suggestions: It should be served at 18-19°C (64-66º F) in large balloon glasses, (the bottle should be uncorked at least 2 hours before drinking).
Food Pairing: This wine is traditionally served with game, grilled meat, stews and mature cheeses. It is also a contemplative wine, the perfect accompaniment to good conversation.
Vineyard: Situated in the heart of classic Valpolicella in the hilly region of Negrar.
Elevation: 200 to 300 meters (656-985 feet) a.s.l..
Exposure: Southeast.
Soil: Alluvial.
Training Method: Double pergola.
Average Age of Vines: 35 years.
Plant Density: 2,900 vines per hectare.
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.
Vinification: First week of January crushing of the grapes without de-stalking; fermentation temperature 12°-23°.
Maceration : 35 days (15-days 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 before release.
Aging Capacity: Properly preserved at a constant temperature of 14°-15°C, laid down, in the dark, this wine will easily keep its characteristics for 15-20 years.
1999 Amarone della Valpolicella Acinatico – 94 Points – R. P. Wine Advocate (Dec. 2002)
2003 Amarone della Valpolicella Acinatico – 90 Points – R. P. Wine Advocate (Oct. 2007)
2005 Amarone della Valpolicella Acinatico – 90 Points – R. P. Wine Advocate (Oct. 2009)
2009 Amarone della Valpolicella Acinatico – “Newcomers to Watch” – Decanter Magazine (May 2014)
2010 Amarone della Valpolicella Classico – 88 Points – R. P. Wine Advocate (Dec 2014)
“The 2010 Amarone della Valpolicella Classico sees fruit harvested from limestone rich soils and southwest exposures. The quality of fruit on display is very good and the bouquet offers a pretty array of dark fruit and wild berry aromas. Venturini uses a heavy oak regime. The wine spends two years in tonneaux and the oak does mask some of the fruit.” ~ M.L.
