Amarone is the fruit of all the wisdom of the Allegrini family, a true classic of the appellation, a red wine that sums up tradition, terroir and farming wisdom. Corvina, Corvinone, Rondinella and Oseleta are left to dry at least until December, checking their health daily. After a long aging, the result is the red wine that has become the emblem of national enology along with Barolo and Brunello di Montalcino. The profile is of great depth and depth, as much in the aromas of ripe fruit and spices as on the palate, where the alcohol finds the right companions in acidity and refined tannins. Ruby sloping to inky tones. Olfactory emanation calibrated on warm notes of wilted violets, blackberries both ripe and confected, sweet spices and tomato confit that converge to darker aromas of wet fur, willow bark, Tuscan cigar, cocoa beans and resin. The taste reveals a broad and robust structure that does not yield an inch in elegance and clarity; the various components appear fused into each other to compose a precious harmony culminating in a mineral, clear and tenacious finish.
| Name | Allegrini Amarone della Valpolicella Classico 2019 |
| Type | Still red |
| Classification |
DOCG Amarone della Valpolicella Classico
|
| Year | 2019 |
| Format | 0.75 l Standard |
| Country |
Italy
|
| Region | Veneto |
| Grape varieties | 80% Corvina, 15% Rondinella, 5% Oseleta |
| Location | Fumane di Valpolicella (VR) |
| Climate | Altitude: 180-280 m a.s.l. Exposure: Southeast. |
| Soil composition. | Very varied, mostly calcareous, rich in skeleton and well drained. |
| Farming system | Old plantings, Trentino pergola; new plantings, simple guyot. |
| No. of plants per hectare | Old plantings, about 3,000 vines/ha; new plantings, about 5,000 vines/ha. |
| Harvest | Manual harvest of selected bunches carried out in the third week of September. |
| Fermentation temperature | 8-22 °C |
| Fermentation period | About 25 days with periodic daily pumping over. |
| Vinification | Natural over-ripening in fruit lofts with a 40-45% drop in grape weight. Vinification: crushing and destemming of the grapes carried out during the first fortnight of January. Fermentation : in temperature-controlled stainless steel tanks. |
| Aging | In new barriques for 18 months, mass for 7 months and aging in bottle for about 14 months. |
| Grade alcohol | 16.00% by volume |
| Production vintage | 120,000 bottles |
| Sulfites | Contains sulfites |
| Matching | Traditionally it is paired with game dishes, grilled meats, braised meats and long aged cheeses. Thanks to the hints of grape raisining, Amarone can also be offered with original and fascinating dishes with sweet and sour flavors, so it goes perfectly with creations of Asian and Middle Eastern cuisine. |
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