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Allegracuore
Organoleptic characteristics
Colour: Garnet Red
Bouquet: Smooth, full-body and velvety
Flavour: intense and persistent characteristics of oak
Training
Production Area: Etna
Vineyards in Ha: 2
Exposition: North/East
Altitude:700 metres above sea level
Soil Type: Vulcanic
Vineyards age: 25
Planting density for hectare: 8000 plantes
Training system: Bush
Ql. Grapes/ha: 40 about
Yield for hectare: 50% about
Harvest period: November
Cliamate: Dry
Vinification
Maceration of skins in days: 8
Fermentation equipment: Steel fermenters
Duration of fermentation in days: 8
Fermentation temperature in C°: 28
Malolactic fermentation: yes
Laboratory analysis
Sugar content at harvest time: 23-25° babo
Total Acidity of the must at harvest time: 6-8
Alcohol content: 14,50-15 % Vol
Ph: 3.40-3.60
Refinement
Refinement: perpetual ageing in oak barrels
Bottle ageing: 5 years
Type of wood: oak from Slavonia
Packaging
Glass bottles: 0,75l
N° of bottles in box: 6
Serving suggestions
Excellent with fruit and as dessert wine
Serving temperature: 16-18°C
Allegracuore
It’s a noble wine deeply tied with territory, that guards the roots of fine grape.
The allegracuore is a noble wine deeply linked to the territory, and is made with vines cultivated with saplings from two grape varieties: Nerello Mascalese and Nerello Cappuccio. Full-bodied wine, velvety and pleasant to drink. The characteristic is its perpetual aging, ancestor of Marsala, in oak barrels. Every year 10% of wine is taken from the barrels and passed into the bottles, then the missing 10% is replaced with the wine of the current year.
The cheerful heart was consecrated by Pope John Paul II.
