Thanks to a profund understanding gained during years of research and experimentations, Allegrini has perfected a style of Amarone that maintains and even enhances the full potential of the grapes.
Vineyard location: Located in the hills of the Valpolicella Classico area
Altitude: 180 - 280 metres (591 - 919 feet) above sea level
Soil characteristic: Varied, but mostly clayey and chalky soils of volcanic origin
Training system: Old vines Pergola Trentina, new vines Guyot
Average age of the vines: 32 years
Tasting notes: the result of the Allegrini family’s expertise, a true classic of the appellation, this red wine embraces tradition, territory and the know-how of country ways. Corvina, Corvinone, Rondinella and Oseleta are left to air dry at least until December and are checked daily to ensure perfectly healthy grapes.
Serving suggestions: traditionally enjoyed with game, roasted and grilled meats, casseroles and well matured cheeses. Excellent with hearty dishes. Amarone’s distinctive flavour compliments new and exotic sweet and sour dishes. It is therefore also perfect with Asian and middle-eastern dishes.
Vinification and ageing.
Harvest: hand harvest of selected bunches carried out in late September.
Appassimento (drying process): naturally dried for 3-4 months in the drying facility. The grapes lose 40-45% of their original weight.
Vinification: de-stemmed and soft-pressed in early January.
Fermentation: in temperature controlled stainless steel tanks.
Fermentation temperature: 8-22°C (46-72°F).
Length of fermentation: 25 days with daily periodic pumping over.
Ageing: 18 months in oak, then blended together for 7 months.
Grapes: Corvina Veronese 90%, Rondinella 5%, Oseleta 5%
Alcohol: 15,75% vol.