Amarone 2008 Allegrini Italian Verona wine Valpolicella

Appellation Amarone della Valpolicella, d.o.c.
Grape varietals 70% Corvina Veronese, 30% Rondinella

v i n i f i c a t i o n a n d a g e i n g
Harvest Late September
Harvesting method Manual, of selected bunches
Appassimento (Drying) Grapes are left to dry for 3-4 months in a humidity controlled drying loft,
where they lose about 40% of their original weight
Pressing De-stalking then soft crushing of the dried grapes in early January
Fermentation In temperature controlled stainless steel tanks
Fermentation temperature 8-22 c (46-72 f)
Length of fermentation 22-24 days with daily periodic pump overs
Ageing 5 months in temperature controlled stainless steel tanks, 15 months in oak
(half in large Slavonian oak barrels, half in second use barriques), 6 months
in bottle. Bottling July 2010

a n a l y t i c a l d a t a
pH 3.45
Total acidity 6.1 grams/litre
Alcohol content 14,73% volume
Dry extract 32.5 grams/litre
Residual sugars 5.0 grams/litre
Total so2 90.0 milligrams/litre
Free so2 26.0 milligrams/litre

t a s t i n g n o t e s
Color Very intense ruby red, almost solid.
Bouquet Red fruit bursting with ripeness, but still crispy and pulpy. Spicy background
notes, especially pepper and cloves, are followed by hints of minerals and a
deep nuance of tobacco.
Taste Mouth-filling and velvet-smooth. The imposing and tightly-knit body
maintains an elegant and silky profile thanks to the perfectly-honed and
balanced acidity and sweet, perfectly interwoven tannins.

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