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.
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.
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.
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.
The secret of the success of the Ca’ dei Frati property is the Dal Cero family’s outstanding vineyards. Back in 1987 they had 12 hectares of vineyard, but now, following the purchase of a large chunk of prime vineyard in 2008, they have over 100 hectares. Their investment in their model winery has meant that the increase in quantity has been matched by an increase in quality, and today they are undoubtedly the best producer in Lugana.
The must for the Lugana (100% Turbiana) was fermented in temperature-controlled stainless steel tanks and unoaked to maximise its fresh fruit character. The wine remained on the lees in stainless steel tanks for six months before bottling.
Light yellow in colour with a concentrated but fresh perfume of white flowers, peaches and ripe lemons. On the palate it has excellent depth and balance, with lovely richness and a crisp, lively finish.
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