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 made from grapes grown at the sapling from two varieties of grapes: Nerello Mascalese and Nerello Cappuccio. A full-bodied honey, velvety and pleasant to drink, that crosses the limits of time and refers to the contrasts of the Volcano: Magic Mountain alternating hot sleepless nights at the apparent calm of the snowy morning. The characteristic of the wine is its perpetual aging in oak barrels. It is taken off 10% of wine from the barrels and passed into the bottles. That 10% missing, is replaced with the wine of the current year.
The Allegracuore, consecrated by Pope John Paul II is a trademark fiery red like the feeling, that illuminates the bottle and make it unforgettable.