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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. All of Allegrini’s impeccable wines are produced from estate-grown fruit from these vineyards. Across the range and from vintage to vintage, they have superb fruit, balance, intensity, length, elegance, tipicity and, above all, drinkability.
The family`s southeast facing vineyards are located at 180-280 metres above sea level. The soils are varied, but mostly chalky, clayey and well-drained. The older vines are 30 years old on average.
The grapes were dried at `Terre di Fumane`, a state of the art drying centre with controlled temperature and humidity. By drying the grapes 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 between 8-22ºC. Maceration lasted 25 days, with daily pumping over. The wine was racked into 100% new oak barrique (225 litres) in March for 18 months. After blending, it spent seven months in 8,700 litre oak casks, and 14 months in bottle.
A true classic of the Valpolicella Classico area. Deep and inky in the glass, this wine has imposing structure and depth, as much in its aromas of mature fruit and spices, as on the palate, where the alcohol is sustained by the perfect degree of acidity and ripe tannins.