The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress which helps to produce superior quality fruit.
The grapes were hand harvested, de-stemmed, crushed and chilled on the way to the press with no addition of sulphur. The juice was naturally settled, racked and cultured yeasts were added to initiate fermentation which took place at 12-14°C. Half the wine was fermented in oak, and one third of the blend was put through malolactic fermentation in order to add complexity.
Straw yellow and bright in the glass, this wine is ripe and concentrated with a thread of minerality. The palate is clean, fresh and fruit driven, with a weighty mouth-feel and long finish.
All of Allegrini’s impeccable wines are produced from estate-grown fruit from their 90 hectares of vineyard in the communes of Sant’ Ambrogio and Fumane. Across the range and from vintage to vintage, they have superb fruit, balance, intensity, length, elegance, tipicity and, above all, drinkability.
Each wine has winemaker Franco Allegrini’s distinct stamp of quality, but every one has its own distinctive character. They are among the elite of the world’s best producers of red wines.
The south-east facing vineyards are located in the hills of the Valpolicella Classico region at 150-250 metres above sea level. The soil there is very varied but mostly chalky, of volcanic origin. The vines are 32 years old on average.
The grapes were de-stalked before crushing, after which fermentation occurred at 25-31ºC in temperature-controlled stainless steel. Maceration lasted nine days and malolactic fermentation took place in December. The wine was held in stainless steel tanks until bottling in mid-February where it spent a further two months before release.
Ruby red in colour, with purplish-blue highlights. Fragrant fruit with prominent notes of dark cherries are echoed by fresher hints of pepper and aromatic herbs, typical of Corvina and its genetic cousin Corvinone, the historic varietals of this appellation. Whilst young, the Valpolicella is impressively lively and fresh and with age it takes on a fuller, rounder character.
The fruit for this wine is grown in special, selected old vineyards with excellent south-east exposure, where growers have reduced their yields quite considerably to produce excellent quality fruit.
The grapes are harvested very ripe, gently pressed and immediately cooled to preserve their aromas. A slow fermentation takes place at 18°c, avoiding any skin contact. The wine is then aged in stainless steel containers.
Characterful aromas with slight hints of flint, ripe peach and pear. The wine is full-bodied and rich, with excellent balance.
The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress helping to produce superior quality fruit.
The grapes were hand harvested, de-stemmed, crushed and pumped to stainless steel tanks purpose built for fermenting red wine. The must was left in contact with the skins for seven days, then fermentation took place at up to 30°C. Malolactic fermentation took place in stainless steel tank in which the wine was held until bottling.
A lively, youthful ruby wine with fresh cherry aromas that develop into a rich cherry pie character in the mouth. Body comes from soft, supple tannins that match the concentrated fruit through to the characterful finish.
Monte del Frà is located in the village of Custoza in the hills to the east of Lake Garda, only 15km from Verona. Founded in 1958 the winery owns over 140 hectares of vineyards.
80% Corvina veronese e Corvinone, 20% Rondinella.
Lena di Mezzo is an entirely terraced estate of 17.8 hectares that lies in the heart of Fumane, a splendid hilly zone with tufaceous, clay and limestone soils. The vineyard is 250 – 400 metres above sea level.
Gentle crushing and destemming, followed by temperature-controlled fermentation in stainless steel vats with daily punching down of the cap of skins into the must so as to allow for the delicate extraction of colour and tannins.
Bright ruby red in the glass, the nose is of cherries and spice. Ripe and juicy palate with red fruits and hints of pepper – extremely elegant and well balanced.
The Tommasi family have been making wine since 1902 and today the 4th generation are in charge.
From grandfather Giacomo’s tiny vineyard, the Tommasi estate has grown steadily over the course of years and today owns vineyards and estates in several different Italian regions.
Their Lugana is from the “Le Fornaci” vineyard in the San Martino estate just to the south of Lake Garda.
Made from 100% Trebbiano di Lugana, the wine is fermented in temperature controlled stainless steel vats followed by 5 months ageing also in steel.
Pale straw in colour, the nose is clea, fresh and spicy, highlighted by delicious hints of tropical fruit. The palate is medium-bodied, dry and elegant with a long, clean, crisp finish. A perfect aperitif or ideal with simple seafood.
The Pieropan family has been producing wines in Soave since the 1860s. Indeed, they were the first to bottle a wine with the name Soave on the label, in the early 1930s. Nino Pieropan took over from his father in 1970 and was the first to make a single vineyard wine, Calvarino, in 1971. Nino’s two sons, Andrea and Dario, now work with him running the estate.
The soil is clay-basalt and volcanic in origin. Yields are low and the vines south facing. No pesticides or chemicals are used. With the recent changes to DOC law this wine can now be closed under screwcap and labelled as Soave Classico.
The grapes, 85% Garganega & 15% Trebbiano di Soave, were hand picked over several passes in the vineyard and then pressed and the juice separated from the skins. The must settled and clarified before a slow fermentation in temperature controlled cement vats at 20ºC. The wine was aged in stainless steel tanks until bottling under stelvin closure in the spring.
A fresh and expressive Soave, with classic white flower, almond blossom and a touch of citrus. Rounded, ripe fruit is perfectly balanced by a fresh, clean acidity. Long and fragrant, it has a note of fine, almond pastry on the finish.
Founded in 1880, the Franz Haas winery is a family-owned property that has passed from father to first-born son, Franz Haas. Today, Franz Haas is the seventh generation to grow grapes on this beautiful estate, nestled at the foothills of the Alps. He continues to focus on the grape varieties which best express the wonderful character, varied microclimates and unique terroir of the Alto Adige.
The grapes for this wine were grown in hillside vineyards (750-900m above sea level) on the mid-slopes around the village of Montagna. The soil is very rich and deep, with a high content of silt and clay due to the erosion of the mountain slopes above. These vineyards, which were “experimental” when Franz first planted them because of a law prohibiting plantings at such an altitude, are now legal since the law changed in 2010. Franz feels that the lower yields and longer growing season at such altitudes gives wines with greater complexity and intensity.
Fermentation took place in temperature controlled stainless steel tanks, followed by large oak casks, with no skin contact. The wine was left for a prolonged period on its lees to acquire fuller body and complexity. Maturation took place in stainless steel tanks followed by three to four months bottle ageing.
Pale straw-yellow in colour, with a fragrant floral bouquet with notes of sage, hay, almonds and sandalwood. After some time in the bottle, notes of honey develop. On the palate this wine is fresh and full-bodied with great finesse and elegance.
Corte Giara is the negociant label of Allegrini. The wines are made by Allegrini from fruit bought in from outside their own vineyards. Since 2008, they have been renting an estate called Tenuta di Naiano, which is situated east of Verona close to Lake Garda. This gives them the same control over the vineyards as they have with the Allegrini wines.
The vineyards are situated in the hilly areas of the Valpolicella DOC, at an altitude of 180-250 metres above sea level. The vineyards face south east and are based on chalky and clay soils.
This wine was made using a traditional Veronese practice known as “ripasso”. The grapes were destalked and crushed before being fermented in temperature-controlled stainless steel tanks for nine days with daily pumping over. Second fermentation was on the pomace from amarone in February. This re-fermentation gives the wine more body and depth. It was then matured on yeast lees for 11 months in large Slovenian oak barrels prior to bottling where it remained for two months before release.
Deep ruby red colour with good concentration. Plump red fruit combines well with sweet spices, giving way to delicately spiced herbs. Full and satisfying, with excellent structure and vibrant acidity that create a harmonious balance for a wine that is both smooth and vivacious on the palate.
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