Premios

Sabor
Servir a:
18 - 20 °C.
Longevidad:
15 - 25 años
Tiempo de decantación:
1 hora

- Año de inicio: 1854
- Enólogo: Paolo Mascanzoni e Lorenzo Fortini
- Botellas producidas: 850.000
- Hectáreas: 150
El sello distintivo de la empresa es su gran empeño en la adquisición de un patrimonio vitícola que hoy se extiende a lo largo de aproximadamente 150 hectáreas de terreno en las colinas de la zona de Valpolicella Classica, ampliándose más tarde a Soave y Lugana: tres zonas de excepcional viticultura italiana. Viñedos que diseñan el paisaje y representan la prueba del cuidado de la empresa no sólo por las vides, sino también por los animales e insectos que pueblan el campo. El compromiso de Allegrini con la protección de la biodiversidad queda patente en las certificaciones Biodiversity Friend Beekeeping, a las que se unirá a partir de 2019 la Sustainable Winery Equalitas, que premia el compromiso con las cuestiones sociales, el bienestar de los empleados y la economía local Leer más


Name | Allegrini Amarone della Valpolicella Classico Riserva Fieramonte 2016 |
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Type | Tinto ecológico tranquilo |
Denomination | Amarone della Valpolicella DOCG |
Vintage | 2016 |
Size | 0,75 l |
Alcohol content | 16.5% por volumen |
Grape varieties | 45% Corvina, 45% Corvinone, 5% Oseleta, 5% Rondinella |
Country | Italia |
Region | Véneto |
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 |