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.
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.