Amarone della Valpolicella Classico

Valpolicella Classico

Allegrini

The Allegrini family estate covers 100 hectares of vineyard in the heart of...

the Valpolicella Classico area. The family has been growing grapes here for six generations, but the estate in its current form was founded by Giovanni Allegrini. When he died in 1983, it passed to his three children, who ran it together until Walter's death in July 2003. Franco now looks after the vineyards and is the winemaker, and Marilisa is director of marketing.

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Vineyards

The Allegrini family's south-east facing vineyards are located in the Valpolicella Classico hills at 180-280 metres above sea level. The varied soils are mostly chalk and clay and are well-drained. The older vines are 30 years old on average, pergola trentina-trained, with about 3,000 vines per hectare. Newer vines are single Guyot trained with about 5,000 vines per hectare.

Vintage Information

2013 was characterised by specific climatic conditions which encouraged slow but optimal ripening of the grapes. In autumn, the climate was generally mild with temperatures above the seasonal average, followed by a very rainy and snowy winter. The mild conditions continued throughout spring. The months of July and August were crucial, with their high temperatures and highly beneficial day-night temperature variations, which were very important for ideal ripening. The climate during harvest in September and October was mostly good even if it was interspersed with days of heavy rain.

Vinification

The grapes were dried at 'Terre di Fumane', a state of the art drying centre with controlled temperature and humidity. Under these conditions, the development of botrytis was avoided and the integrity of the fruit preserved. During the drying period, the grapes lost 40-45% of their original weight. Vinification took place in the first two weeks of January. The dried grapes were de-stemmed, crushed and fermented in stainless steel tanks at temperatures between 8-22ÂșC. Maceration lasted 25 days, with daily pumping over. The wine was racked into 100% new oak barriques (225 litres) in March for 18 months. After blending, it spent seven months in 8,700 litre oak casks, and 14 months in bottle.

Tasting Notes

This is a classic of the appellation and embraces tradition and a sense of place. The wine has an imposing structure and depth, in its aromas of mature fruit and spices and on the palate, where alcohol is sustained by balanced acidity and refined tannins.

Vintage Information

Vintage 2013
Grape varieties 90% Corvina/Corvinone
5% Oseleta
5% Rondinella
Region Valpolicella Classico, Veneto
Winemaker Franco Allegrini
Alcohol (ABV) 15.5%
Acidity 5.7g/l
Residual Sugar 1.3g/l
Wine pH 3.71