2025 Technical Specifications
Alcohol 12.5%
Residual Sugar 2.4 g/L
pH 3.26
Total Acidity 5.45 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Corvina Veronese and Rondinella; percentages not stated
Classification Valpolicella Classico DOC
Region Classico
Soil Mixed soil with a substantial clay and limestone component
Elevation 180.0 meters
Orientation South-East
Harvest Dates Manual harvest around the second ten-day period of September
Vine Age 21
Fermentation Vessels Stainless-steel tanks
Closure Cork
Production Details Fermentation takes place in stainless-steel tanks at 25–31°C for approximately 9 days. The wine remains in steel until mid-February, followed by two months in bottle before release. Reported dry extract is 26.6 g/L.
Tasting Notes Elegant aromas of sour cherry, strawberry and delicate violet; fresh and harmonious on the palate, with lively acidity and well-integrated tannins
Food Pairing Pasta alla Norma, roasts, grilled meats, fish stew and Livornese cacciucco
2024 Technical Specifications
Alcohol 12.9%
Residual Sugar 2.3 g/L
pH 3.34
Total Acidity 5.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Corvina Veronese 70%; Rondinella 30%
Classification Valpolicella Classico DOC
Region Classico
Soil Mixed soil with a substantial limestone and clay component
Elevation 200.0 meters
Orientation South-East
Harvest Dates Manual harvest in the second ten-day period of September; the vintage narrative says harvesting began in mid-September
Vine Age 25
Fermentation Vessels Stainless-steel tanks
Production Details Fermentation takes place in stainless-steel tanks at 25–31°C for approximately 9 days. The wine remains in steel until mid-February, followed by two months in bottle before release. Reported dry extract is 28.4 g/L.
Tasting Notes Sour cherry, strawberry and delicate violet; fresh and harmonious, with lively acidity and well-integrated tannins
Food Pairing Pasta alla Norma, roasts, grilled meats, fish stew and Livornese cacciucco
Sources: allegrini.it ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.19%
Residual Sugar 0.6 g/L
pH 3.43
Total Acidity 5.65 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Corvina Veronese 70%; Rondinella 30%
Classification Valpolicella Classico DOC
Region Classico
Soil Very varied, Predominantly clay and limestone
Orientation South-East
Harvest Dates Manual harvest in the second half of September
Vine Age 35
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method De-Stemmed Grapes, Soft-Pressed
Serving Temperature 16°C · 61°F
Production Details The source reports vineyards at 180–280 metres above sea level and approximately 5,000 vines per hectare. De-stemmed grapes are soft-pressed and fermented in temperature-controlled stainless steel at 25–31°C for approximately 9 days. The wine remains in steel until mid-February, followed by two months in bottle. Reported dry extract is 28.4 g/L.
Tasting Notes Bright ruby; wild blackberry, dog rose and pepper; agile and intensely savory, with freshness, fullness and versatility
Food Pairing Italian appetizers, soups, pasta and Mediterranean dishes; roasted or grilled white meats; fish dishes
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1465398 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Via Giare 5, 37022 Fumane (VR), Italy
Phone
+39 045 6832011
Email
Owner
Francesco, Giovanni, Matteo and Silvia Allegrini