VALPOLICELLA SUPERIORE D.O.C.

Corvina Veronese 70%, Rondinella 25%, Oseleta 5%.

Veneto region

Altitude 180-280 m a.s.l.

Exposure Southeast

Soil type Very varied, mostly clay and limestone and rich in skeleton

Training system Guyot

Average age of vines 33 years

Planting density About 3,000 vines/Ha

Harvest Manual harvest carried out in the second half of September

Pressing Soft, of the destemmed grapes

Fermentation In temperature-controlled stainless steel tanks

Fermentation temperature 25-31°C

Length of fermentation about 9 days

Malolactic fermentation Naturally carried out in December

Aging 12 months in wood (50% Slavonian oak barrels - 50% barriques)

2020 was certainly not a lucky year, we know: the pandemic, hurricanes, hail. However, nature was able to surprise us again this

time, and we must count ourselves lucky to have been spared from the violent weather events that hit areas not far

from us in the province of Verona. The ripening of the grapes went a bit hiccupped, mainly due to rainfall during the

summer. The good weather in September, together with our choice not to accelerate the harvest, made it possible to harvest grapes of

excellent quality. A harvest that for the reasons we have mentioned was prolonged, and that like all long harvests allowed us to

choose the best harvest time in each individual plot and for each individual variety. The work in the vineyard carried out in the

last few weeks, but also in the previous months, to contain the vigor of the plants and select the bunches, did the rest.

Perfectly ripe grapes and great attention in the cellar for Allegrini's house interpretation of the historic typology of the terroir. On the nose, the

notes of cherry stand out sharply against a background of herbs, white pepper and underbrush. In the mouth, the fullness of the sip is perfectly

governed by the acid and savory presence that gives tension and length to a wine of substance and finesse.

It pairs perfectly with roasted meats, particularly if pork, guinea fowl, goat and lamb. Excellent with mushroom dishes and with

medium-aged cheeses.

Best served at a temperature of 16/18°C in large red wine glasses. 750 ml

Alcohol content 13.72% Vol

Total acidity 5.40 g/l

Residual sugar 2.9 g/l

Dry extract 35.9 g/l

pH 3.51