Rating

Wine Spectator 90 points (Apr 30 2007) Ripe and raisiny on the nose, with floral and mineral notes. Full-bodied, with thick, raisiny fruit, fine fruit-coated tannins and a long mineral finish. Best after 2007. 12,000 cases made. –JC  Wine Advocate 92 points (Oct 2007) Allegrini’s 2003 Amarone Classico (80% Corvina, 15% Rondinella, 5% Oseleta) reveals a super-opulent, engaging texture packed with sweet cocoa, dark fruit, cassis, blackberries, roasted coffee beans and licorice. It finishes with notable length and surprising finish for the vintage. According to Allegrini the rain that fell in July was critical in maintaining some balance in the wine. This medium to full-bodied wine is an outstanding example of a more restrained, clean style of Amarone. Anticipated maturity: 2007-2013. This is a terrific set of consistently excellent to outstanding wines from Allegrini. Readers will also find a number of value-priced wines that offer notable quality for the money.

Wine maker notes

GRAPE VARIETES: 75% Corvina Veronese, 20% Rondinella, 5% Molinara THE VINEYARD: The hills of the Valpolicella Classico region. South east exposure. Varied soil, but mostly cretaceous, calcareous, stony and well drained. VITICULTURE: Pergola Trentina training with about 3,000 vines per hectare. Average age of productive vines: 27 years. YIELD: 33 Hl/Ha HARVEST: Manual harvest carried out during the second fortnight in September PROCESSES: Natural drying of grapes in the loft with the loss of 42% of the original weight (for about 100 days). VINIFICATION: De-stalking and crushing of the grapes. Fermentation temperature: 12°-24°C . Maceration time: 27 days . Daily periodic pumping over. Matured in wood for 19 months. Blended together for 6 months. Matured in bottle for 14 months.