The name of the Company founder,
Giovanni Allegrini, has been given to this
red dessert wine made, using entirely new
techniques, from selected and dried
Valpolicella grapes. Changes have been
introduced in the maturing and ageing of
the wine after fermentation. The wine is
transferred into small French oak barriques
where, after completion of the
fermentation, it is settled and matured for a
total period of 14 months. During this
period the aromatic richness of the wine is
greatly enhanced and a high degree of
complexity and elegance achieved.
| Technical notes |
| GRAPE VARIETES 75% Corvina Veronese, 20% Rondinella, 5% Molinara
THE VINEYARD The hills of the Valpolicella Classico area
240 mt. a.s.l.
South east exposure
Soil: mostly calcareous and cretaceous
VITICULTURE Pergola Trentina training with about 3,000 vines per
hectare
Average age of productive vines: 27 years
Buds to fruiting cane: 14/15 (bear in mind that usually
the shoot’s first three buds only produce leaves, not
fruit)
YIELD 28 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 50%
of weight of bunch (for about 120 days)
VINIFICATION First fortnight in February
De-stalking and crushing of the grapes
Fermentation temperature: 15°-24°C
Maceration time: 25 days
Daily periodic pumping over
Transferred into wood: May 00
Matured in oak: 14 months
Matured in bottle for 14 months
ANALYTICAL DATA Total acidity: 6.70 g/l
pH 3.75
Total dry extract: 41.20 g/l
Degree of alcohol: 13.75%
Residual sugars: 105 g/l
Total SO2 120 mg/l
Free SO2 19 mg/l
|
| Food pairing |
| This is wine to meditate over. It is an excellent accompaniment to certain end of meal foods, such as cheeses, in particular mild gorgonzola. Traditionally this wine is drunk with dry sweets, such as shortbread, cantucci, “sbrisolona” (a traditional local sweet), but is also ideal with the whole range of tropical fruits. Serve at 14°C and open the bottle an hour before drinking. |
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