Amarone Classico della Valpolicella DOCG Allegrini

Allegrini Amarone comes from the vinification of the Valpolicella native grapes, which are Corvina Veronese, Rondinell and Oseleta. These varieties are hand-harvested after careful selection and then put in wooden boxes to let them dry naturally. As the grapes dry, they loose the water and concentrate the sugar and polyphenols, 120 days after the harvest, and then they have reached the perfect level of withering producing the Allegrini Amarone. Afterwards the grapes are destemmed and put in temperature controlled steel tanks where the pressed part can be warmed up at a temperature of about 20°C and inoculated with selected yeasts in order to let the grapes fermentate with a high level of sugar. This process lasts around 15-20 days and during this time the skins of the grapes are pushed toward the surface of the container by the carbon dioxide that is produced during the fermentation. The skins need to be continuously wet with the wine that is under the skins in order to help the extraction of the aromas, colours and polyphenols from the skins to the wine. Then the Allegrini Amarone is separated from the skins and is left to rest in oak for 18 months, during this period the Allegrini Amarone gets soft and develop its features before being bottled.