Auszeichnungen

Geschmack
Servieren bei:
18 - 20 °C.
Langlebigkeit:
15 – 25 Jahre
Dekantierzeit:
1 Stunde

Produzent
Allegrini
Von diesem Weingut
- Gründungsjahr: 1854
- Oenologe: Paolo Mascanzoni e Lorenzo Fortini
- Flaschen produziert: 850.000
- Hektar: 150
Die Familie Allegrini spielt seit dem 16. Jahrhundert eine Rolle in der Geschichte von Fumane und Valpolicella und widmet sich seit langer Zeit dem Weinbau und der Weinherstellung. Notarielle Dokumente belegen, dass sie eine prominente Rolle in der Gemeinde gespielt haben und sich als eine der wichtigsten Landbesitzer hervorgetan haben, die sich immer für die Weiterentwicklung der Landwirtschaft und den Erhalt ländlicher Traditionen eingesetzt haben.
Mehr lesen


Fleisch
Wild
Käse
Gereifter Käse
Lamm
Schwein
Name | Allegrini Amarone della Valpolicella Classico Riserva Fieramonte 2016 |
---|---|
Type | Rotwein naturnah still |
Denomination | Amarone della Valpolicella DOCG |
Vintage | 2016 |
Size | 0,75 l |
Alcohol content | 16.5% nach Volumen |
Grape varieties | 45% Corvina, 45% Corvinone, 5% Oseleta, 5% Rondinella |
Country | Italien |
Region | Venetien |
Vendor | Allegrini |
Origin | Valpolicella |
Climate | The 2016 harvest was characterized by a rainy spring that required care in the vineyards, and a summertime with mild temperatures and a diurnal range during verison that helped with acidity retention and the development of a very interesting aromatic profile. The harvest was long, with ideal weather conditions that permitted harvesting the grapes at their perfect ripening. 2016 was one of the greatest vintages ever in the area, with a lot of balance and elegance. Altitude: 415 m. a.s.l. Exposure: South-East. |
Soil composition | Clay and pebbles, rich in structure, with a good magnesium and iron content. |
Cultivation system | Guyot |
Harvest | Manual harvest, sorting the grapes in the vineyard, is carried out in the second decade of September. Drying process: in "fruttaio". The grapes lose 40 to 45% of the original weight. |
Wine making | Destemming and pressing are carefully carried out in January. The grapes are fermented in stainless steel. |
Aging | Maturation takes place in new French oak barriques for a minimum of 48 months. After the blending, the wine rests for 6 months before bottling. It ages for further minimum 12 months in bottle before being released. |
Total acidity | 6.3 gr/L |
PH | 3.5 |
Residual sugar | 3.6 gr/L |
Dry extract | 41.3 gr/L |
Allergens | Contains sulphites |