Producer
Corte Giara is the negociant label of Allegrini. The wines are made by Allegrini from fruit brought in from outside their own vineyards. They have a similar stamp of quality that sets them apart from most of the Veronese wines produced at this level.
Vineyards
The vineyards are situated in the hilly areas of the Valpolicella DOC, at an altitude of 180-250 metres above sea level. The vineyards face south east and are based on chalky and clay soils. The vines are trained according to the traditional pergola training system with a density of 3,000 vines per hectare. They are on average 31 years old and are pruned with 14-15 buds per vine.
Vinification
This wine was made using the traditional Veronese technique of “ripasso”. The grapes were destalked and crushed before being fermented in temperature-controlled stainless steel tanks at 23°C – 28°C for nine days with daily pumping over. A second fermentation was started by adding to the wine Amarone pomace in February at 15°C – 19°C, giving the wine more body and depth. It spent four months in temperature-controlled, stainless-steel tanks and then matured on yeast lees for 11 months in large Slavonian oak barrels prior to bottling, where it remained for two months before release.