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