||70% Corvina, 30% Rondinella
||Fumane di Valpolicella (VR)
||Altitude: 180-250 m. (590-820 feet) a.s.l. Exposure: South-east.
|Composition of the land
||Extremely varied, mostly clayey, calcareous and stony.
|Plants n. x hectare
||About 3,000 vines/hectare (1,214 vines/acre).
|| Grapes are hand picked during the first half of September.
||1st fermentation: 23/28 °C (73- 82°F), 2nd fermentation: 15-19 °C.
||1st fermentation: 9 days with daily periodic pumping over, 2nd fermentation: 8-10 days with daily periodic pumping over.
||Pressing: De-stalking then soft crushing of the grapes. Fermentation: 1st fermentation: in temperature-controlled stainless steel tanks; 2nd fermentation: on the pomace in February.
||4 months in temperature-controlled stainless steel tanks, 11 months in large Slavonian oak barrels, 2 months in bottle.
||Pairs well with pot roast and braised meats accompanied with polenta (corn meal), grilled fillet, quail, sliced beef with mushrooms, lamb spare ribs and medium-matured cheeses.
||Price Allegrini Corte Giara Ripasso 2016 € 13.30