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Amarone della Valpolicella Classico “Acinatico”

Wines

Acinatico is Stefano Accordini’s signature Amarone, born in the high hills of Fumane, in the heart of Valpolicella Classica, where vineyards climb to around 550 metres and cool mountain air sharpens the fruit. Corvina, Rondinella and a touch of Molinara are hand-harvested in September, then laid to rest for three to four months in the fruttaio, where noble botrytis slowly concentrates the grapes and turns a portion of their sugars to glycerine. Once pressed, the wine undergoes a long maceration and fermentation before resting for two years in barrique, followed by further time in bottle. The result is a wine of deep ruby and garnet hues, its bouquet layered with black cherry, dried fruit, sweet spice and a whisper of vanilla, unfolding into a full, velvety palate with fine, silky tannins and a long, warming finish.

Appellation: Amarone della Valpolicella DOCG

Type: Red, dry

Blend: 75% Corvina Veronese, 20% Rondinella, 5 % Molinara

Wine Details:

Tasting Notes:
Color: Dense and deep garnet red.
Bouquet: Black cherry, dried/overripe fruit, sweet spice, vanilla, balsamic notes.
Palate:Full-bodied, velvety, structured, fine silky tannins, long warm finish.
Alcohol: 16%.
Serving Suggestions: 16-18°C (60-64º F) in large balloon glasses;  suggest opening at least 2 hours before drinking.
Food Pairing:  Traditionally served with game, grilled meat, stews and mature cheeses. It is also a contemplative wine, the perfect accompaniment to good conversation.

Vinyard Notes:
Vineyard:  Estate crus in the Bessole and Cavalo areas, Fumane, Valpolicella Classica.
Elevation:~550 m a.s.l. — among the highest sites in Valpolicella Classica
Exposure: Southeast.
Soil: Alluvial.
Training Method: Double pergola.
Average Age of Vines: 35 years.
Plant Density: 2,900 vines per hectare.
Yield: 50hl/ha.

Winemaking Notes:
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: Grapes placed in small crates, dried 90–120 days in the fruttaio.
Maceration : 35 days (15-days cold maceration). Hand pressing: twice a day, Transfer into barrels: end of May. Complete malolactic fermentation.
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.

 

Reviews:

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.