Italian Wine Grapes

The Grapes used for the wines of Allegrini Estates
25 Pin323 Follower
The beautiful grapes that go into some of Allegrini's finest wines.

The beautiful grapes that go into some of Allegrini's finest wines.

The intoxicating scent of drying grapes permeates the air of the drying center in Fumane Italy. These grapes are destined to become Amarone or Recioto wine.

The intoxicating scent of drying grapes permeates the air of the drying center in Fumane Italy. These grapes are destined to become Amarone or Recioto wine.

In the Villa Cavarena vineyard the peduncle (bottom) of the Corvina grape turns red as a symbol of maturation.

In the Villa Cavarena vineyard the peduncle (bottom) of the Corvina grape turns red as a symbol of maturation.

From cluster to table, nature shares a taste of her bounty in every sip.

From cluster to table, nature shares a taste of her bounty in every sip.

Allegrini grapes at the drying racks at Fumane.  They rest for 3 months before becoming Amarone wine.

Allegrini grapes at the drying racks at Fumane. They rest for 3 months before becoming Amarone wine.

Molinara grapes, Their name means mill and their fruit looks like it is dusted with flour.

Molinara grapes, Their name means mill and their fruit looks like it is dusted with flour.

Oseleta grapes at the Monte dei Galli vineyard in Valpolicella #Italy. #wine #grape #nature #photo

Oseleta grapes at the Monte dei Galli vineyard in Valpolicella #Italy. #wine #grape #nature #photo

Pinot Grigio grapes at the onset of Veraison (ripening of the grapes).

Pinot Grigio grapes at the onset of Veraison (ripening of the grapes).

Cabernet Franc, ready for harves in  Valle di Cerbaia, Tuscany

Cabernet Franc, ready for harves in Valle di Cerbaia, Tuscany

Merlot from Poggio al Tesoro. instead of thinning one bunch out of two, we have learned to thin out each single bunch, cutting the apex (the so-called wings of the bunch) and then the lower end, keeping only the central part. Through various micro-vinification trials over the course of several years, we have realized that this is the best way to thin out this grape variety for the best possible quality.

Merlot from Poggio al Tesoro. instead of thinning one bunch out of two, we have learned to thin out each single bunch, cutting the apex (the so-called wings of the bunch) and then the lower end, keeping only the central part. Through various micro-vinification trials over the course of several years, we have realized that this is the best way to thin out this grape variety for the best possible quality.

Pinterest
Cerca