Winery Allegrini - Appassimento Vino Rosso

Winery AllegriniAppassimento Vino Rosso

3.5
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Appassimento Vino Rosso of Winery Allegrini is a red wine from the region of Valpolicella of Vénétie.
This wine is a blend of 3 varietals which are the Corvina, the Molinara and the Rondinella.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.

Taste structure of the Appassimento Vino Rosso from the Winery Allegrini

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Appassimento Vino Rosso of Winery Allegrini in the region of Vénétie is a powerful.

Wine flavors and olphactive analysis

On the nose the Appassimento Vino Rosso of Winery Allegrini in the region of Vénétie often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit.

Details and technical informations about Winery Allegrini's Appassimento Vino Rosso.

Winemaker
Allegrini
Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Corvina

Its precise origin is unknown, it has been cultivated for a very long time in northern Italy. It can be found in Switzerland, Australia, Argentina, ... in France it is almost unknown. It should not be confused with the Corvinone, another Italian grape variety. It should be noted that the Corvina is related to the Rondinella and the Refosco dal Peduncolo rosso.

Last vintages of this wine

Appassimento Vino Rosso - 2013
In the top 100 of of Valpolicella wines
Average rating: 3.61110.50
Appassimento Vino Rosso - 2012
In the top 100 of of Valpolicella wines
Average rating: 3.71110.50
Appassimento Vino Rosso - 2011
In the top 100 of of Valpolicella wines
Average rating: 3.311100
Appassimento Vino Rosso - 2010
In the top 100 of of Valpolicella wines
Average rating: 3.51110.50

The best vintages of Appassimento Vino Rosso from Winery Allegrini are 2012, 2013, 2010, 2011

Informations about the Winery Allegrini

The winery offers 37 different wines.
Its wines get an average rating of 4.
This winery is part of the Allegrini Estates.
It is in the top 20 of the best estates in the region
It is located in Valpolicella in the region of Vénétie
Find the Winery Allegrini on Facebook and on Twitter

The Winery Allegrini is one of of the world's great estates. It offers 35 wines for sale in the of Valpolicella to come and discover on site or to buy online.

Top wine Vénétie
In the top 35000 of of Italy wines
In the top 5500 of of Valpolicella wines
In the top 95000 of red wines
In the top 200000 wines of the world

The wine region of Valpolicella

The wine region of Valpolicella is located in the region of Vénétie of Italy. Wineries and vineyards like the Domaine Domini Veneti or the Domaine Dal Forno Romano produce mainly wines red and white. The most planted grape varieties in the region of Valpolicella are Rondinella, Corvina and Corvinone, they are then used in wines in blends or as a single variety. On the nose of Valpolicella often reveals types of flavors of cherry, cream or mint and sometimes also flavors of tomatoes, toasty or caramel.


The wine region of Vénétie

Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.

News related to this wine

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The word of the wine: Sulphiting

Introduction of a sulphurous solution into a must or wine to protect it from accidents or diseases, or to select the ferments.

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