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Amarone Classico, Allegrini

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Thanks to a profund understanding gained during years of research and experimentations, Allegrini has perfected a style of Amarone that maintains and even enhances the full potential of the grapes. After the harvest, the grapes are set aside to raisin for a period of 3-4 months, during which the  grapes lose approximately 40% of their original weight

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Data sheet

District Veneto

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AMARONE CLASSICO

Denomination

Amarone Classico D.O.C.

Grape varieties

80% Corvina Veronese, 15% Rondinella, 5% Oseleta

Vineyard location

Valpolicella Classica, hillside area

Soil characteristic

Very varied but mostly chalky, stony and well drained

Training system

Guyot

Harvesting method

Old vineyards: pergola trentina. New vineyards: guyot

Pressing

Soft pressing of de-stemmed grapes 

Fermentation

De-stemming and crushing of the grapes in the first fortnight of January. In temperature controlled stainless steel tanks

Ageing

Matured in oak barriques for 18 months, blended together for 7 months then bottle-aged for 14 months

Average alcohol content

15,50 % vol

Serving suggestions

Serve at 18°C (64°F), opening the bottle 2 hours before consumption

Tasting notes

Amarone, the exclusive symbol of Valpolicella Classica, is a highly structured, complex, elegant and velvety wine. It has an intense ruby red colour and a warm, spicy bouquet reminiscent of raisined fruit. Ageing potential: 18-20 years

Food pairings

Ideal with game, char-grilled and braised meats and fully matured cheeses. Due to the lingering aroma of raisined grapes, it can be paired with the fascinating delights of Asian an MiddleEastern cuisine and their unmistakable spicy and sweet-sour flavour combination

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Amarone Classico, Allegrini

Amarone Classico, Allegrini

Thanks to a profund understanding gained during years of research and experimentations, Allegrini has perfected a style of Amarone that maintains and even enhances the full potential of the grapes. After the harvest, the grapes are set aside to raisin for a period of 3-4 months, during which the  grapes lose approximately 40% of their original weight

Write a review

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