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Region

Closure

Type: red wine
Vintage: 2012
ABV: 16.50%
Grapes: 90% Corvina/Corvinone , 5% Oseleta, 5% Rondinella
Producer: Allegrini
Bottle size: 75cl
Tasting notes
The wine has a beautifully bright and intense ruby colour. The nose is reminiscent of the cherries that ripen on the highest hills in the Valpolicella region in July. The typical local aromas are accompanied by a deep note of black pepper and cloves. The palate is full, fresh and balanced with a subtle mineral note on the finish.

Fieramonte Amarone della Valpolicella Classico DOCG Riserva

From: £373.75

Producer
The Allegrini family estate covers 120 hectares of vineyard in the heart of the Valpolicella Classico area. The family has been growing grapes here for six generations, but the estate in its current form was founded by Giovanni Allegrini. When he passed away in 1983, it passed to his three children, who ran it together until Walter’s death in July 2003. Franco now looks after the vineyards and is the winemaker, and Marilisa is director of marketing.
Vineyards
The history of the Fieramonte vineyard dates back to the mid-16th century when an ancestor of the Allegrini Family, Allegrino Allegrini, fought for the right to access a certain invaluable ‘naturally-occurring spring’ in this very special part of the upper Valpolicella Classica. This 3.86 hectare vineyard sits at an altitude of 415 metres above sea level and, being south-east facing, it gets the very precious morning sun. The soil is loose and pebbly, rich in stoney matter, magnesium and iron, with low level of clay and good resistance to drought. The vineyard has been part of the Allegrini family for many generations, but in 2003 it had to be replanted due to a disease. The newly planted vineyard has a density of 4,545 vines per hectare and it is cultivated with Guyot training.
Vinification
Bunches were hand picked and selected in mid-September. Once at the drying facilities, the bunches were laid to dry until January, losing 40-50% of their weight. In January, the dried bunches were destemmed and softly pressed. Fermentation was carried out in stainless-steel tanks. The wine was aged in French oak barriques for 48 months before being blended. The finished wine then spent one year in bottle before release.

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