Amarone Classico Doc is a true classic , is the result of the wisdom of the family Allegrini, embodies the pursuit of perfection gained with years of experience and tradition, so many times awarded by Gambero Rosso and Wine Spectator.
The grapes that give life to this wine are Corvina, Corvirone , Rondinella and Oseleta.
The grapes are left to dry for about 4 months. Around the middle of January are crushed and follows a long fermentation in steel tanks.
It is aged in wooden barrel for 18 months and in bottle for a further 14 months.
Allegrini "Giovanni Recioto"
While Amarone aims for perfect craftsmanship and a full, pristine range of aromas, full rein is allowed to this category of wine to express all its natural exuberance. The nose is immediately almost bursting with fruit, followed by fresh floral notes and pepper. After prolonged ageing, the wine proffers more evolved nuances of fruit preserved in alcohol and aromatic herbs.
Allegrini "Valpolicella Classic"
Ruby red in colour, with purplish-blue highlights; the nose exhibits fragrant fruit with prominent notes of cherries, echoed by fresher hints of pepper and aromatic herbs, typical of Corvina and Corvinone, the historic varietals of this appellation. Whilst young it is impressively lively and playful on the palate whereas some two years on it expresses greater delicacy and finesse.
Barbare d'Alba D.O.C. "La Cresta"
Obtained with 100% Barbera d'Alba grapes, this wine is fascinating from the first taste, for its pleasantness and readiness.
With an intense ruby verging on garnet red color, its perfume is intense and winish with the typical scent of the vine strain.
Fermentation on contact with the peelings for approximately 12/14 days. It then refines in barrique for 12 months and in bottle for the following 5 months before going on the market.
Intense garnet red with orange highlights, fruity notes of wild berries with hints of violets and vanilla and Soft and velvety, harmonious and elegant.
Barbaresco D.O.C.G. "Bricco Spessa"
Intense, full-bodied and well balanced between tannins and acidity with a slight aggressiveness that identifies the personality of the wine. After a few minutes of oxidation it exerts a pervasive warmth.
The grapes used for this wine mature late and it is necessary for there to be a good climate at the end of the season to realize the potential of these grapes. When this happens we have one of the most distinguished wines in the Italian panorama: not too deep in colour but with an intense bouquet, nuances of cherries and marasca. On the palate it has a persistent peppery, spicy character. To ensure these characteristics the temperature of the grapes reach the 25° C and then the temperature is lowered to 22° C. The alcoholic fermentation ends in the following 10/12 days followed by the malolactic fermentation. The wine is kept in stainless steel vats and bottle in March.
Barolo D.O.C.G. "Rocche"
This lovely ruby coloured wine exhibits aromas of plums, leather and violets. The palate is rich with red fruits, spice and a hint of smoke. The finish is long and complex.
Bussola "Amarone Classico"
The wine, of garnet-russet hue, is slightly sweet, warm, robust, full, harmonious, velvety with a most satisfying touch of bitterness. It is the ideal wine with game and has no rivals as an accompaniment to hard cheeses. But its most characteristic role is as an after-dinner wine, for sipping in moments of intimacy, or for fuelling lively post-prandial conversation. It should be opened at least two hours before consumption and consumed at ambient temperature. It is the classic wine of friendship.
Bussola "Classic Valpolicella Ripasso" D.O.C
The grapes are pressed at the middle of October and the fermentation started immediately with selected yeasts. Fermented at room temperature it is drawn off after 10 days with a sugar residue of 15 g/l. After another 12 days it is decanted, leaving the sediment. The fermentation on yeasts is terminated in steel vats followed by the maiolactic fermentation. It will be bottled in April 2005 after being decanted
Bussola "Recioto Valpolicella"
The grapes used to produce this wine are dried on racks from the middle of September until the middle of March. They achieve a degree “Babo” of 39 (almost 430 g/l). In order to produce one litre of this Recioto 18 kilogrammes of grapes are required. The fermentation was induced immediately after crushing by means of a small addition of Recioto “bg” of the same year, already fermenting. Fermentation took place at a temperature of below 14 degrees and lasted 50 days. The wine was racked with 260 g/l residual sugar and was placed in new barriques of Allier and Vosges oak. It remained on its own yeasts and batonnage was carried out several times over a thirty-month period until December 2004 when the wines was racked, assembled and bottled. It was given four months rest in bottle before being put released onto the market.
Langhe Rosso D.O.C "L'Insieme"
This wine is produced together with seven other small wineries in order to support humanitarian organisations which finance projects linked to agriculture.
Langhe Rosso D.O.C. "Pinónero"
This wine is one of our greatest boasts. Vinification Fermentation on contact with yeasts for approximately 12 days and refining in barriques for the following 12/16 months. After bottling it refines in the cellar for 12 more months. Its color is deep ruby red; the perfume is clear and intense with a very rich and classy bouquet. It reveals the typical scent of this vine-strain: currant, raspberry and blackberry. Its taste is outstanding, dry and powerful, still delicate and elegant.
Monte Tondo "Amarone Classico"
Very important red wine; deep ruby red verging on granate; intense fruity bouquet of cherry and dried plum with a floral aroma of dried flowers and a hint of sweet spices; smooth and captivating in the mouth; extremely elegant full-body and long finish.
Novaia "Valpolicella Classico"
Made with the traditional "ripasso" method, it shows a clear and intense perfume with hints of spices and notes recalling the double fermentation on the Amarone skins.
Roccolo Grassi "Amarone"
Roccolo Grassi Amarone is a wine of great structure and softness. Its aim is to feature great balance, finesse and complexity. Here tannins are very sweet but appreciable with good length and depth.
Its colour is an intense ruby red; hints of cherry, red berries , plum, spice, tobacco and herbs are noticeable on the nose. It’s a very fine wine, complex , where the aromas perceived on the nose, and yet again in the mouth, become more defined, intricate and finer with time.
With its great character and personality this Amarone expresses the distinctive terroir of Roccolo Grassi vineyards, which confer inimitable notes of spices, tobacco, ripe fruit and herbs.
Roccolo Grassi "Valpolicella"
Roccolo Grassi Valpolicella Superiore is made from a combination of fresh grapes and slightly dried grapes in equal percentage. The slight dehydration of the grapes lasts 20 days (percentage amount of grapes and number of days may vary depending on the vintage) in order to alter the peel/pulp ratio and therefore obtain a fresh fruit with a slightly higher concentration and rich with the noble components of the peel. This is followed by a 20-month aging in wood , assembling and bottling.
A section of the vineyard is designated exclusively to growing grapes for Valpollicella Superiore. Grapes for Amarone are not selected from this area. This allows for better concentration , as well as exceptional complexity and finesse of aroma.
Its colour is a deep ruby red. The spiciness of tobacco and white pepper, the mineral notes of graphite , coffee , cherry and small red berries are noticeable on the nose. In the mouth it is fat, full-bodied, and soft. Sweet tannins, yet of great depth, are appreciable.
It’s a very fine and complex wine , definitely an ambitious Valpolicella, full of character and personality, which enhances with aging in bottle .
Zenato "Amarone Classico" D.O.C.G.
Produced in our Costalunga Estate, in the Classical area of Valpolicella, a land full of tradition and well known for its wine and food culture, after a careful manual selection, the Corvina, Rondinella and Oseleta grapes are left to rest in small boxes and then gently pressed to create a wine of undoubted quality with great complexity that gets better with age.
Zenato "Valpolicella S."
This classic wine from the Valpolicella area is made from Corvina and Rondinella grapes. The shades of almond and violet are outstanding, with a structure that enables this wine to age for several years.