Awards

Taste
Serve at:
18 - 20 °C.
Longevity:
15 - 25 years
Decanting time:
1 hour

- Start up year: 1854
- Oenologist: Paolo Mascanzoni e Lorenzo Fortini
- Bottles produced: 850.000
- Hectares: 150
Belonging to the family of the same name since the 16th century, the Allegrini winery is located in the Valpolicella Classica area: in particular, it is situated where vines such as corvina, molinara and rondinella give life to what are considered some of the best red wines of the Peninsula. xtraWine offers numerous bottles of Allegrini Allegrini wines that stand out for their refinement and elegance, very pleasant and capable of enveloping you with every sip, conquering even the most demanding palates. This is due to continuous improvements in production such as the introduction of the use of barriques alongside the traditional large barrels, and even a reduction in the ageing period so as not to alter too much the quality of the grapes used.
Not only Valpolicella, on xtraWine you can find Allegrini wines such as Amarone, Valpolicella and Recioto. Read more


Name | Allegrini Amarone della Valpolicella Classico Riserva Fieramonte 2016 |
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Type | Red green still |
Denomination | Amarone della Valpolicella DOCG |
Vintage | 2016 |
Size | 0,75 l |
Alcohol content | 16.5% by volume |
Grape varieties | 45% Corvina, 45% Corvinone, 5% Oseleta, 5% Rondinella |
Country | Italy |
Region | Veneto |
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 |