2018 Valpolicella, Allegrini, 6x750ml

2018 Valpolicella, Allegrini, 6x750ml

2018 Valpolicella, Allegrini, 6x750ml


jancisrobinson.com Wine of the Week, 12th Jul '19

Availability: In stock

Case size: 6 / Bottle size: 750ml

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£42.00

(10 in stock)

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£66.47

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Tasting Notes

Publication: Jancis Robinson

Deliciously shiny-red, pure, unaffected red fruit – mouth-watering freshness. This is kicking cancans in the mouth it's so full of energy and vibrant clarity. Tannins as light and graceful as willow sticks. Scrumptious wine. This is what simple Valpolicella should be all about.

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2018 Valpolicella, Allegrini, 6x750ml

While Franco Allegrini is justifiably lauded for his Amarone and single-vineyard wines, it was their most basic entry-level Valpolicella that got my attention. It is a 70% Corvina and 30% Rondinella blend fermented in stainless steel, with 2.5 g/l residual sugar and 13% alcohol. Franco made the decision to forfeit the Classico designation because he wanted to bottle under screwcap, to both minimise cork spoilage problems and maximise freshness.

And freshness is the essence of this red. My tasting note read: ‘Deliciously shiny-red, pure, unaffected red fruit – mouth-watering freshness. This is kicking cancans in the mouth it's so full of energy and vibrant clarity. Tannins as light and graceful as willow sticks. Scrumptious wine. This is what simple Valpolicella should be all about.’

The signature high acidity and relatively low tannins of Corvina, neatly balanced by its tart cherry fruit, makes it ideal for quick everyday meals, especially those with a touch of sharpness from citrus, tomatoes, herbs or vinegar. Think pasta in tomato and basil sauce, warm potatoes tossed with olive oil and salsa verde, chicken baked with capers and lemon, salumi and rocket sandwich, a cold roast-vegetable salad.

-Tamlyn Currin, jancisrobinson.com

This year the harvest was long, with slow ripening, and abundant, high-quality grapes. Spring was particularly wet and in early July, due to the considerable number of bunches, they carried out some thinning to restore the equilibrium of the vineyard. A dry period started in July, interspersed with some timely showers. In September, temperatures rose again, reaching highs of up to 33°C, but equally high fluctuations (even differences of 15°C between day and night), enabled the grapes to attain ideal ripeness. Phenolic maturity was achieved in the last third of September. The grapes were in healthy condition, with high quantities and quality.

The grapes were destemmed before soft-pressing, after which fermentation occurred at 25-31ºC in temperature-controlled stainless steel tanks. Fermentation lasted nine days after which the wine was held in stainless steel tanks until bottling in mid-February where it spent a further two months before release.

The Allegrini family estate covers 100 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.

  • This year the harvest was long, with slow ripening, and abundant, high-quality grapes. Spring was particularly wet and in early July, due to the considerable number of bunches, they carried out some thinning to restore the equilibrium of the vineyard. A dry period started in July, interspersed with some timely showers. In September, temperatures rose again, reaching highs of up to 33°C, but equally high fluctuations (even differences of 15°C between day and night), enabled the grapes to attain ideal ripeness. Phenolic maturity was achieved in the last third of September. The grapes were in healthy condition, with high quantities and quality.