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Allegrini
For generations, the Allegrini family has lived in the heart of the Valpolicella Classico area, 18km northwest of Verona in the town of Fumane. Since the beginning of the 16th century, the family has played an important role in this prestigious wine-growing territory. After the Second World War, Giovanni Allegrini was one of the first vintners who gave an innovative contribution to local viticultural and winemaking techniques. His commitment led the way to the great revival of Valpolicella. Marilisa and Franco are continuing the many accomplishments handed down to them by their father Giovanni and brother Walter (another winemaker of great sensitivity).
Allegrini. La Grola 2005. IGT.
The 2005 vintage was characterized by a noticeable climatic
Changeability: spring began with rather low temperatures, which slightly delayed the phenological development of the vines. A heat wave in May and June enabled them to make up time. July, August and September were characterized by little sunshine, low temperatures and high rainfalls. Rainfalls in the first part of September and temperatures below the average made it necessary to carefully select the grapes to be kept aside for drying. Harvest Carried out in the first ten days of October. Harvesting method Hand harvest. Pressing De-stalking and crushing of the grapes. Fermentation In temperature controlled steel tanks. Maceration time 11-12 days. Daily periodic pumping over. Fermentation temperature 20/28°C (68/82°F). Malolactic fermentation during the month of November. Ageing Matured in wood for 16 months. Blended together for 2 months. Matured in bottle for 10 months. Bottling May 2007. The high plant density and the resulting low yield work together to give this wine its unique concentration. It can age for 10-12 years.
Allegrini. La Poja 1998. IGT.
Made from Corvina Veronese. Grapes grown at the top of the prestigious and ancient La Grola vineyard, in the parcel called La Poja, where it has found its ideal terroir. This wine is absolutely original for the Valpolicella Classico area. It indeed reveals the character of the most important indigenous grapes of this region, which traces its legendary origin precisely on these hills. The inspiration behind this mono-varietal lies with Giovanni
Allegrini stemming from his passionate belief in the land on which he lived. It has the potential to age for 18 years.
Allegrini. Amarone Classico della Valpolicella 2004. DOC.
The 2004 vintage is characterised by rather low average temperatures and normal precipitation. Thinning of the grapes proved to be fundamental, inasmuch as production tended to be high. The ripening, albeit slightly delayed with respect to the average in recent years, was characterised by a fine equilibrium between sugars and polyphenols. After being harvested, the grapes are left to dry naturally for three to four months. Amarone is an extremely important wine in Italian viticulture, an exclusive and unique symbol of the Valpolicella region. In the course of time Allegrini has improved its production with the aim to best preserve the characteristics of the fruit and has established itself as one of the truest interpreters of its uniqueness. It can age for more than 20 years.
Allegrini. Amarone Classico della Valpolicella 1997. DOC
1997 was an exceptional year. The area suffered from hail storms in July, but he harvest was quite early with top quality fruit on the vines. The vintage is characterised by full concentrated wines with good structure.
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Amarone is the ‘dry’ version of recioto. ‘Amarone’ in Italian means the ‘bitter one’ and comes from the fermentation of the sugars into alcohol from which the sweet recioto derives. In reality, the wine is dry rather than ‘bitter’. The wine is characterised by a relatively high alcohol level which is never less than 14° and mainly between 15° -16°, with a high extract, a generous and velvet style body with a distinct bouquet from its prolonged aging. The autocthonous vines from which all Valpolicella DOC wines are made were regulated as of 1968 and include the following: Corvina Veronese, Corvinone, Rondinella and other which should not make up more than 15% of the total in a wine: Molinara, Dindarella (Pelara, Quaiara), Oseleta, Rossignola, Negrara (Negrara trentina, Terodola) and Forsellina.
The principal grapes are harvested quite late: usually between late September and early October, although grapes destined for the appassimento and which enter into the Recioto Amarone are often harvested before those destined for Valpolicella. Mostly all grapes are harvested by hand. The period of drying is usually between 90 - 120 days. This produces a weight loss of around 30-35% with an increase in concentration of the sugars. Nowadays top estates tend to harvest their grapes already slightly mature where they manifest a 10% decline in weight loss before harvest, depending on the year and the climatic
conditions prevailing.
Blending of the wines with different grape varieties provides a number of benefits to
producers: 1. provides consistency from year to another; 2. provides some complexity; 3. provides some assurances where one crop may fail.
In brief the grape characteristics provide the following: Corvina. Works well in most years but it is a disaster when it doesn’t work. Matures in an arc of only 1 week - 10 days which is low for a varietal and a key characteristic. The vine gives small bunches with oval grapes (Corvinone is a similar varietal which can be even better in a blend). The skins are quite thick. Because the bunches are quite sparse air passes through them preserving them from rot. Doesn’t grow anywhere else = they tied in Tuscany but failed. Corvina gives some spiciness to the blend. Corvina Veronese is mainly found in the western part of Valpolicella. Corvinone: also autocthonous. Planted in the higher hills where it matures later than Corvina. Rondinella. Easiest and most distributed vine in Valpolicella. Up to 30% can be used — although usually not much more than 20% is used. Molinara. Known for its gentleness (but its main disadvantage is the lack of colour). Quite fragrant.
