Corvina, Corvinone, Rondinella
Ripasso Superiore Il Fornetto 2018 – Stefano Accordini
Crafted exclusively in the finest vintages, the Ripasso “Il Fornetto” undergoes the traditional “ripassaggio” technique, where it is passed over the Amarone grape skins. During this process of refermentation, unique and unmistakable aromas are released from the grape skins.
Its color is an intense ruby red. On the nose, it surprises with evolved notes reminiscent of dried fruits and black pepper. Upon tasting, it immediately reveals its power, which is then smoothed by the sweetness and softness of matured tannins. Lastly, its acidic vein makes it exceptionally persistent on the palate.
It pairs perfectly with grilled or boiled white and red meats, roasts, and aged cheeses.
Availability: In stock
Led by Stefano, helped by his wife Giuseppina and his two sons, Tiziano and Daniele, this company has a long tradition of wine making. The family estate extends over 4 hectares situated in Negrar, the heart of Valpolicella, it isn’t a big winery, however it is equipped with the most up to date technology. A century of experience and the cultural background the Accordini family carries with it, allows them to refer on a daily basis to these qualities in order to produce grapes native to Valpolicella. Corvina, Corvinone and Rondinella grow in the vineyards high up in the hills where the grapes find mainly limestone and skeletal soil. These conditions lower the yield, but improve the quality, encouraging the accumulation of particular aromatic substances, above all spicy notes, which make these wines unique and unmistakable. Here, Valpolicella Ripasso and Amarone are at their best. The fourth generation, made up of Giacomo, Paolo and Marco, continue to work with passion and dedication in the winery, focused on the awareness of the impact on the environment. All vineyards of the company are cultivated according to biological methods and procedures.
Ripasso della Valpolicella
Did you know that Valpolicella Ripasso is a red wine created through a unique process involving fermenting Valpolicella red wine a second time over the sweet grape skins of Amarone and Recioto? This enriches the wine’s body, color, bouquet, and alcohol content, resulting in a fuller, deeper product. The process of “Ripasso” (“re-pass” or “go over again”) proved so successful that it obtained its own DOC designation in 2007. Ripasso wines typically exhibit an intense ruby red color and are known for their complex and aromatic bouquet. On the nose, can often detect notes of spices, dried fruits, cherries and hints of vanilla. The palate is characterised by a warm, full-bodied experience with a smooth texture and a pleasant balance between fruitiness and a touch of bitterness.
Due to its robust and versatile nature, Ripasso pairs exceptionally well with a wide range of foods. It complements various meat dishes, including roasts, grilled meats, and stews. Additionally, it harmonises with aged cheeses and stands up to hearty pasta dishes.