The Acinatico Amarone Classico by Stefano Accordini from Veneto shows a dense, ruby red color in the wine glass. When swirling the wine glass, this red wine reveals a high viscosity, which can be seen in the strong stained glass windows at the edge of the glass. The first nose of the Acinatico Amarone Classico reveals notes of plum must, wild berry jam and forest fruit confit. The fruity notes of the bouquet are joined by notes of barrel ageing and even more fruity, balsamic nuances.
The Stefano Accordini Acinatico Amarone Classico is pleasantly dry for wine drinkers. This red wine is never coarse or austere, as you would expect from an iconic wine segment. On the palate, this powerful red wine is characterized by an incredibly powerful, dense and fleshy texture. The Acinatico Amarone Classico is exceptionally fresh and lively on the palate thanks to its present fruit acidity. On the finish, this excellent wine from the Veneto wine-growing region impresses with its considerable length. There are again hints of fruit bread and plum.
Vinification of the Acinatico Amarone Classico by Stefano Accordini
The powerful Acinatico Amarone Classico from Italy is a cuvée made from the Corvina, Molinara and Rondinella grape varieties. Of course, the Acinatico Amarone Classico is also determined by climatic and stylistic factors Amarone della Valpolicella DOCG. This Italian wine can literally be described as an Old World wine that is extraordinarily complex. The grapes for this red wine from Italy are harvested exclusively by hand once optimum ripeness has been ensured. After manual harvesting, the grapes are transported to the press house as quickly as possible. Here they are sorted and carefully crushed. Fermentation then takes place in small oak barrels at controlled temperatures. The fermentation is followed by maturation on the fine lees for several months before the wine is finally drawn off.
Dining recommendations for Stefano Accordini Acinatico Amarone Classico
This red wine from Italy is best enjoyed at a temperature of 15 - 18°C with lamb ragout with chickpeas and dried figs, duck breast with snow peas or ossobuco.
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