Récompenses

Goût
Servir à :
18 - 20 °C.
Longévité :
15-25 ans
Temps de décantation :
1 heure

- Année de création: 1854
- Oenologue: Paolo Mascanzoni e Lorenzo Fortini
- Bouteilles produites: 850.000
- Hectares: 150
La marque de fabrique de l'entreprise est son grand engagement dans l'acquisition d'un domaine viticole qui s'étend aujourd'hui sur environ 150 hectares dans les collines de la Valpolicella Classica, pour s'étendre ensuite au Soave et à la Lugana : trois zones d'excellence de la viticulture italienne. Des vignobles qui dessinent le paysage et témoignent de l'attention que l'entreprise porte non seulement à la vigne, mais aussi aux animaux et aux insectes qui peuplent le paysage. L'engagement d'Allegrini pour la protection de la biodiversité est attesté par les certifications Biodiversity Friend Beekeeping, qui seront rejointes à partir de 2019 par la Sustainable Winery Equalitas, qui récompense l'engagement en faveur des questions sociales, du bien-être des employés et de l'économie locale Lire la suite


Name | Allegrini Amarone della Valpolicella Classico Riserva Fieramonte 2016 |
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Type | Rouge vert tranquille |
Denomination | Amarone della Valpolicella DOCG |
Vintage | 2016 |
Size | 0,75 l |
Alcohol content | 16.5% par volume |
Grape varieties | 45% Corvina, 45% Corvinone, 5% Oseleta, 5% Rondinella |
Country | Italie |
Region | Vénétie |
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 |