||65% Corvina, 5% Molinara, 30% Rondinella
||Fumane of Valpolicella (VR)
||Altitude: 180-250 m. a.s.l. Exposure: south-east.
|Plants n. x hectare
||Approximately 3,000 vines per hectare.
||Manual harvest carried out in the first half of September.
||8-10 days with periodic daily pumping over.
||Soft pressing, de-stemmed grapes. Fermentation in stainless steel tanks at controlled temperature. Malolactic fermentation: carried out in December.
||Permanence for about 3 months in steel, aging for 2 months in bottle.
||The simple creations of Mediterranean cuisine, especially pasta dishes and seasonal soups, appetizing entrees including lard and hot bruschetta with extra virgin olive oil, hams and salami.
||Price Allegrini Valpolicella Classico 2018 € 11.90