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Allegrini Amarone della Valpolicella Classico 750ML 2008
Sku: 09619
GRAPE VARIETES: 75% Corvina Veronese, 20% Rondinella, 5% Molinara THE VINEYARD: The hills of the Valpolicella Classico region. South east exposure. Varied soil, but mostly cretaceous, ...more
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Critics Ratings:   (1)
Product Information
Country: Italy
Region: Veneto
Grape Varietal: Corvina
Type: Still wine
Reg. $79.99
On Sale $59.88
Buy Allegrini Amarone della Valpolicella Classico
Wine Spectator 92 points - Ripe, sweet fruit flavors of damson plum and black cherry mix with lively acidity and accents of date, spice box, mineral and fresh earth, while layered tannins add muscle to this elegant red. Drink now through 2025.A.N. (Jul 25 2012)

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GRAPE VARIETES: 75% Corvina Veronese, 20% Rondinella, 5% Molinara THE VINEYARD: The hills of the Valpolicella Classico region. South east exposure. Varied soil, but mostly cretaceous, calcareous, stony and well drained. VITICULTURE: Pergola Trentina training with about 3,000 vines per hectare. Average age of productive vines: 27 years. YIELD: 33 Hl/Ha HARVEST: Manual harvest carried out during the second fortnight in September PROCESSES: Natural drying of grapes in the loft with the loss of 42% of the original weight (for about 100 days). VINIFICATION: De-stalking and crushing of the grapes. Fermentation temperature: 12°-24°C . Maceration time: 27 days . Daily periodic pumping over. Matured in wood for 19 months. Blended together for 6 months. Matured in bottle for 14 months.
Wine maker notes
GRAPE VARIETES: 75% Corvina Veronese, 20% Rondinella, 5% Molinara

THE VINEYARD: The hills of the Valpolicella Classico region. South east exposure. Varied soil, but mostly cretaceous, calcareous, stony and well drained.

VITICULTURE: Pergola Trentina training with about 3,000 vines per hectare. Average age of productive vines: 27 years.

YIELD: 33 Hl/Ha

HARVEST: Manual harvest carried out during the second fortnight in September

PROCESSES: Natural drying of grapes in the loft with the loss of 42% of the original weight (for about 100 days).

VINIFICATION: De-stalking and crushing of the grapes. Fermentation temperature: 12-24C . Maceration time: 27 days . Daily periodic pumping over. Matured in wood for 19 months. Blended together for 6 months. Matured in bottle for 14 months.


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