Amarone della Valpolicella Classico Riserva “Il Fornetto”

Amarone della Valpolicella Classico Riserva “Il Fornetto”

Wines

l Fornetto is Stefano Accordini’s finest expression of Amarone, drawn entirely from the historic Il Fornetto vineyard — old vines planted in 1975 in deep, clay-rich soil in the hills of Negrar, at the heart of Valpolicella Classica. Made only in the best vintages, the grapes undergo a slow withering of more than 140 days before pressing, concentrating fruit and structure to an extraordinary degree. The wine then rests for four years in oak, developing a broad, layered bouquet of cherry, dried fruit, vanilla, black pepper and liquorice, wrapped around a deep, dense garnet color. On the palate it is powerful yet composed — full, velvety, intensely flavored, with the vigor to age gracefully for up to twenty years. A wine of rare concentration, made in limited quantities and reserved for the estate’s most special moments.

Appellation: Amarone della Valpolicella DOCG

Type: Red, dry

Blend: 75% Corvina Veronese, 25% Corvinone

Wine Details:

Tasting Notes:

Color: Very intense ruby red.

Bouquet: Full and broad with notes of cherry, dried fruit, vanilla and the hint of black pepper and licorice.

Palate: Full-bodied, velvety, intensely concentrated, powerful yet balanced.

Alcohol: 16.5%.

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: A meditation wine that can be paired with 90% dark chocolate, game dishes, and mature cheeses.

Vinyard Notes:

Vineyard: In the heart of classic Valpolicella in the hilly region of Negrar. This is from a tiny plot of well-drained terraces in the best part of the estate’s property.

Elevation: 200 to 300 meters (656-985 feet) a.s.l..

Exposure: Southeast.

Soil: Alluvial.

Training Method: Double pergola.

Vine age: Old vines, planted 1975.

Plant Density: 2,500 vines per hectare.

Yield: 40hl/ha.

Winemaking Notes:

Harvest: Manual harvest during the second ten days of September.

Drying: Withering of 140+ days in the fruttaio.

Vinification: End of February crushing of the grapes without de-stemming ; fermentation temperature 12°-23°.

Maceration: 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.