Accordini 2013 Valpolicella Superiore Ripasso Acinatico DOC


Appellation: Valpolicella Classico DOC
Type:red, dry
Grape Varietals:Corvina Veronese (60%), Corvinone (15%), Rondinella (20%), Molinara (5%).
Producer:Accordini, Stefano
Vinyard Notes:Production Area: Valpolicella Classico Superiore, Pedemonte (Verona) Vineyard
: Located in the hilly region of Negrar, at an elevation of 600 to 750 feet a.s.l. with a south-eastern exposure.
Average age of vines: 25 years old. Plant density: 1300 plants per acre.
Training System: Double Pergola
Soil: Alluvial
Harvest: Third week of September
Yield: About 3.2 tons per acre
Winemaking Notes:
Vinification: Fermentation in stainless steel tanks with a 12 day maceration and 3 daily pump-overs.
The wine is kept in stainless steel tanks till February, then it is re-strained with the marcs of Amarone for 15 days at 15°C.
Transfer into barrels by the end of May.
Aging: In new French oak barrels for 12 months and 6 months in the bottle.
Bottle aging potential: At proper temperature, laid down, in the dark, this wine can keep its characteristics for 10- 15 years.
Tasting Notes:
Color: intense ruby red.
Bouquet: Intense, delicate and ethereal on the nose with scent of spices and vanilla.
Taste: The palate is warm, full-bodied with scent of fruit reminiscing of Amarone.
Food Pairings. Any kind of meat, even white meat, stews and aged cheese
Pouring Suggestions: Served at 17°- 18° C. Uncork at least 1 hour before drinking.

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Accordini 2013 Valpolicella Superiore Ripasso Acinatico DOC

The Ripasso Acinatico is obtained from the Valpolicella Classico way, via re-fermentation and a second maceration over the grape skins; they are still mildly sweet of Amarone and Recioto, thereby enriching the body of the wine togheter with the colour, the bouquet nad the alcohol content After and ageing in Slovenian Oak barrels and barrique, they get the fresh hints of mature fruit, spices and tobacco. The winegrapes are situated between two historic villages of Classic Valpolicella area; the wine is passed over the dregs of the Amarone and placed in contact with grape skins for 10 day and daily mixed. The Ripasso is aged in barriques of French Oak for 12 months, then six other months in bottle. Well combined with all types of meat, but strongly advised with roasts, stews and mature cheeses.