Stefano Accordini Acinatico 2006
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The 2006 vintage in Valpolicella was certainly one of the best of the last decade. The season starter normally with rain in the spring which ensured a good supply of water to the vines, and a hot summer permitting the production of healthy and well matured grapes. A moderate quantity of grapes plus a large accumulation of sugars ensured that the excellent aromatics and polyphenolics of the grapes were comparable to the great historic vintages of Valpolicella.
Intense ruby red. Intense, delicate and aethereal with scent of spices and vanilla.Warm, full-bodied flavor with scent of fruit that recalls Amarone
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Acinatico is a thickly extracted ripasso with opulent tones of creamy milk chocolate back by smoked vanilla, black cherry and Indian curry powder. It is a modern, powerful wine that all but overpowers the palate thanks to it's intensity and immediate impact.
Italian Red Wine
While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure for its red wines. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.
The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.
For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau (Grenache), Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.