{"id":1335,"date":"2022-03-03T08:59:01","date_gmt":"2022-03-03T08:59:01","guid":{"rendered":"https:\/\/allegrini.it\/vinificare\/"},"modified":"2024-11-14T14:19:38","modified_gmt":"2024-11-14T14:19:38","slug":"winemaking","status":"publish","type":"page","link":"https:\/\/allegrini.it\/en\/winemaking\/","title":{"rendered":"Winemaking"},"content":{"rendered":"<section class=\"lateral-image alignfull \">\n\n  <div class=\"flex flex--wrap flex--items-center\">\n\n    <figure class=\"col-60 tab-100 pd0 mb0 mb40-l\">\n            <img decoding=\"async\" class=\"mb0 img-res\" data-scroll src=\"https:\/\/allegrini.it\/wp-content\/uploads\/2022\/02\/wine-cellar.jpg\" alt=\"\">\n    <\/figure>\n\n    <div class=\"col-33 tab-100 mb80 mb0-l margincenter\"><div class=\"content\">\n      \n              <div class=\"title\">\n          <h6 class=\"uppercase\">Winemaking<\/h6>\n          <h2>Family and wine<br><span class=\"pl40\">intertwined with <u>history<\/u>.<span><\/h2>\n        <\/div>\n      \n              <p class=\"mb0\">The love for their land has inspired the Allegrini Family to enhance the potential of Valpolicella and its<b> winemaking tradition<\/b>. Choices informed by great foresight have seen Allegrini become one of the<b> leading companies<\/b> in Italy. It is precisely in Valpolicella that the new generation of producers looks to Allegrini wines as an essential benchmark.<\/p>\n      \n          <\/div><\/div>\n\n\n  <\/div>\n\n\n\n\n\n\n\n\n\n<\/section>\n\n\n\n<p class=\"col-60 tab-80 margincenter mb100 mb60-m mb40-s\">The innovations made by Franco Allegrini have guaranteed ideal storage conditions for the grapes destined to make <strong>Amarone<\/strong> and<strong> Recioto<\/strong> and thereby guarantee high quality standards. His vision can be distilled into two key innovations. first, the adoption of barriques alongside traditional Slavonian oak barrels. Second, significant transformation of the partial drying method (appassimento), culminating in the creation of \u2018Terre di Fumane\u2019, a hallmark of Valpolicella winemaking.<\/p>\n\n\n\n<div class=\"wp-block-columns mb200 mb50 flex--items-center is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column col-40 sma-100 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full img-res mb20-m\"><img loading=\"lazy\" decoding=\"async\" width=\"512\" height=\"621\" src=\"https:\/\/allegrini.it\/wp-content\/uploads\/2022\/03\/wine-cellar2.jpg\" alt=\"\" class=\"wp-image-653\" srcset=\"https:\/\/allegrini.it\/wp-content\/uploads\/2022\/03\/wine-cellar2.jpg 512w, https:\/\/allegrini.it\/wp-content\/uploads\/2022\/03\/wine-cellar2-247x300.jpg 247w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column col-60 sma-100 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large mb80 img-res\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"752\" src=\"https:\/\/allegrini.it\/wp-content\/uploads\/2022\/03\/wine-cellar3-1024x752.jpg\" alt=\"\" class=\"wp-image-652\" srcset=\"https:\/\/allegrini.it\/wp-content\/uploads\/2022\/03\/wine-cellar3-1024x752.jpg 1024w, https:\/\/allegrini.it\/wp-content\/uploads\/2022\/03\/wine-cellar3-300x220.jpg 300w, https:\/\/allegrini.it\/wp-content\/uploads\/2022\/03\/wine-cellar3-768x564.jpg 768w, https:\/\/allegrini.it\/wp-content\/uploads\/2022\/03\/wine-cellar3.jpg 1065w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"col-80 margincenter\"><br>After exploring various way to improve local winemaking techniques, Franco, together with his brother Walter, also progressively introduced important innovations in the vineyards. All-round experimentation with the<strong> Corvina<\/strong> grape, the most significant variety in Valpolicella and one of Italy\u2019s most interesting indigenous grapes were at center. It can be appreciated in<strong> La Poja<\/strong>, the company\u2019s \u2018cult\u2019 wine made with 100% Corvina. Over time, Trentino pergola, a traditional vine-training system used in Valpolicella, was replaced with different systems that enabled an increase in plant density per hectare.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns alignfull section bkg_light mb0 is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-columns content tab-flex--wrap flex--justify-end is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column col-50  tab-100 mb40-l is-layout-flow wp-block-column-is-layout-flow\">\n  <div class=\"title\">\n    <h6 class=\"uppercase\"><\/h6>\n    <h2>The <u>Terre di Fumane<\/u><br><span class=\"pl40\">drying facility <\/span><\/h2>\n  <\/div>\n\n  <div class=\"pl100 mb50 mb20-m\">\n    <p class=\"p1\">Described by Cassiodorus in the fifth century, the drying process known as <i>appassimento<\/i> is one of the most delicate phases in the production of <b>Amarone<\/b>, as it was for its precursor, Recioto. During the long period of \u2018active dormancy\u2019 from the harvest until the beginning of January, the grapes lose from 40-50% of their original weight and undergo a fascinating and complex chemical transformation, which goes on to yield an elegant, velvety wine, with the unique aromas of raisined grapes.<\/p>\n  <\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"813\" height=\"800\" src=\"https:\/\/allegrini.it\/wp-content\/uploads\/2022\/03\/terre-di-fumane-cantina.jpg\" alt=\"\" class=\"wp-image-644\" srcset=\"https:\/\/allegrini.it\/wp-content\/uploads\/2022\/03\/terre-di-fumane-cantina.jpg 813w, https:\/\/allegrini.it\/wp-content\/uploads\/2022\/03\/terre-di-fumane-cantina-300x295.jpg 300w, https:\/\/allegrini.it\/wp-content\/uploads\/2022\/03\/terre-di-fumane-cantina-768x756.jpg 768w\" sizes=\"auto, (max-width: 813px) 100vw, 813px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column col-40 tab-100 mn180 mn0-l is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full mb50 tab-hide\"><img loading=\"lazy\" decoding=\"async\" width=\"536\" height=\"668\" src=\"https:\/\/allegrini.it\/wp-content\/uploads\/2022\/03\/terre-di-fumane-uva.jpg\" alt=\"\" class=\"wp-image-645\" srcset=\"https:\/\/allegrini.it\/wp-content\/uploads\/2022\/03\/terre-di-fumane-uva.jpg 536w, https:\/\/allegrini.it\/wp-content\/uploads\/2022\/03\/terre-di-fumane-uva-241x300.jpg 241w\" sizes=\"auto, (max-width: 536px) 100vw, 536px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">THE INNOVATIONS<\/h2>\n\n\n\n<p>The innovative intuitions of Franco Allegrini, supported by technical and scientific studies, have introduced substantial changes, making the current method of <em>appassimento<\/em> a real cutting-edge process. Franco was the mastermind and driver of the project to build the<strong> Fumane drying facility<\/strong>, a benchmark for winemaking in Valpolicella and the concrete outcome of a tenacious quest for excellence.<\/p>\n\n\n\n<p>At the Terre di Fumane drying facility, the grapes are carefully monitored during autumn and winter; large fans promote the drying process by ensuring constant air circulation. During <em>appassimento<\/em>, the first four days are crucial. The stem gradually dry out, sealing the berry and drastically reducing the risk of mould developing. In addition to the loss of water and the consequent decrease in weight, the grapes undergo intense metabolic changes that substantially modify their organoleptic properties. It is precisely during the drying phase that a number of genes are activated that control the production of the unique aromas and fragrances of Amarone.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The innovations made by Franco Allegrini have guaranteed ideal storage conditions for the grapes destined to make Amarone and Recioto and thereby guarantee high quality standards. His vision can be distilled into two key innovations. first, the adoption of barriques alongside traditional Slavonian oak barrels. Second, significant transformation of the partial drying method (appassimento), culminating [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":3880,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-1335","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Winemaking process - Allegrini Valpolicella appassimento<\/title>\n<meta name=\"description\" content=\"The love for their land has inspired the Allegrini Family to enhance the potential of Valpolicella and its winemaking tradition.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/allegrini.it\/en\/winemaking\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Winemaking process - 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