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Allegrini Amarone della Valpolicella Classico 2008

Bottle Size: 750ml Item #: 1761686
This item is not currently available for purchase.

Allegrini Amarone della Valpolicella Classico 2008 750ml

Allegrini Amarone della Valpolicella Classico

Deep ruby in colour, with a warm and spicy bouquet of dried cherries, dense fruit cake and raisins. Well-structured, complex, elegant and velvety on the palate with plenty of fine fruit character and toasty oak.Intense and powerful finish.

GRAPE VARIETES: 75% Corvina Veronese, 20% Rondinella, 5% Molinara

THE VINEYARD: The hills of the Valpolicella Classico region.South east exposure. Varied soil, but mostly cretaceous, calcareous, stony and well drained.

VITICULTURE: Pergola Trentina training with about 3,000 vines per hectare. Average age of productive vines: 27 years.

YIELD: 33 Hl/Ha

HARVEST: Manual harvest carried out during the second fortnight in September

PROCESSES: Natural drying of grapes in the loft with the loss of 42% of the original weight (for about 100 days).

VINIFICATION:De-stalking and crushing of the grapes. Fermentation temperature: 12°-24°C .Maceration time: 27 days .Daily periodic pumping over. Matured in wood for 19 months. Blended together for 6 months. Matured in bottle for 14 months.

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This product is not currently available for purchase.
Allegrini Allegrini Amarone della Valpolicella Classico 2008
BOTTLE SIZE: 750ml
Deep ruby in colour, with a warm and spicy bouquet of dried cherries, dense fruit cake and raisins. Well-structured, complex, elegant and velvety on the palate with plenty of fine fruit character and toasty oak.Intense and powerful finish.
 

Notes on the Allegrini Amarone della Valpolicella Classico 750ML 2008

Wine Maker Notes GRAPE VARIETES: 75% Corvina Veronese, 20% Rondinella, 5% Molinara

THE VINEYARD: The hills of the Valpolicella Classico region.South east exposure. Varied soil, but mostly cretaceous, calcareous, stony and well drained.

VITICULTURE: Pergola Trentina training with about 3,000 vines per hectare. Average age of productive vines: 27 years.

YIELD: 33 Hl/Ha

HARVEST: Manual harvest carried out during the second fortnight in September

PROCESSES: Natural drying of grapes in the loft with the loss of 42% of the original weight (for about 100 days).

VINIFICATION:De-stalking and crushing of the grapes. Fermentation temperature: 12°-24°C .Maceration time: 27 days .Daily periodic pumping over. Matured in wood for 19 months. Blended together for 6 months. Matured in bottle for 14 months.