Amarone della Valpolicella Classico, Allegrini 2017

£62.50

In stock

Amarone della Valpolicella Classico, Allegrini 2017

Dark and powerful. Rich black cherry flavours are balanced perfectly by lengthy acidity and a velvety texture. An awesome Amarone.

In stock

SKU: ALLEGRINI_AMARONE_CLASSICO Categories: ,

Description

Amarone della Valpolicella Classico, Allegrini 2017

Country: Italy

Region: Valpolicella Classico

Grape: 45% Corvina , 45% Corvinone, 5% Oseleta, 5% Rondinella

Volume: 75cl

ABV: 16%

Vintage: 2017

Suitable for Vegans: Yes 

Suitable for Vegetarians: Yes

Food pairing: This massive Amarone is well suited to big powerful flavours so pour this with rich pork and fennel meatballs or even confit duck with plenty of star anise.

The Allegrini family’s south-east facing vineyards are located in the Valpolicella Classico hills at 180-280 metres above sea level. The varied soils are mostly chalk and clay, mainly of volcanic origin, which are well-draining. The older vines are 37 years old on average, pergola trentina-trained, with about 3,000 vines per hectare. Newer vines are single Guyot trained with about 5,000 vines per hectare.

Unlike in other areas of Italy, the 2017 vintage developed with very satisfactory regularity. The vineyards escaped frost and hailstorms, and while rainfall was lower than average, it was still within the norm. The dry and breezy climate, with wide variations in day-night temperatures in the final few weeks, enabled the grapes to fully express their varietal aromas in addition to ensuring their excellent health.

The grapes were dried at ‘Terre di Fumane’, a state of the art drying centre with controlled temperature and humidity. Under these conditions, the development of botrytis was avoided and the integrity of the fruit preserved. During the drying period, the grapes lost 40-45% of their original weight. Vinification took place in the first two weeks of January. The dried grapes were destemmed, crushed and fermented in stainless-steel tanks at temperatures between 8-22ºC. Maceration lasted 25 days, with daily pumping over. The wine was racked into 100% new oak barriques (225 litres) in March for 18 months. After blending, it spent seven months in 87 hectolitres oak casks, and 14 months in bottle.

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