Allegrini Soave 2011
The estate is based in Fumane di Valpolicella, just north of Verona in northeastern Italy. Valpolicella, or "valley of many cellars" is an area crossed from north to south by a series of hills, which in succession form three parallel valleys. These valleys are crossed by steep-sided, narrow river beds which remain dry except during spring thaws or autumn rains.
The Allegrini family has been handing down grape growing and wine producing traditions over many generations, playing a major role in the Valpolicella Classico area for many centuries. Giovanni Allegrini was the founder of the new generation. He was extremely proud to be part of the Valpolicella, and dedicated his many resources and energies to this land. He was among the first in questioning local viticultural techniques, revolutionizing accepted practices, and speaking clearly about quality. He was able to combine the science of enology with strict grape selection, and between 1960 and 1970, made some of the Valpolicella's best wines.
Allegrini's winemaking philosophy is largely based on the concept of "cru" production: a single vineyard dedicated to the production of local varieties destined to become a single wine. These crus have been a success worldwide: The Palazzo della Torre, La Grola and La Poja have set the highest benchmarks for Valpolicella's wines.
Among Italy’s classic whites capable of great potential, Soave is named after the medieval village and surrounding hillsides from whence it comes. The original, historical Soave zone, delimited back in 1927, covers the eastern, volcanic hillsides of today's general Soave zone and is called Soave Classico.
Garganega, the indigenous grape responsible for great Soave, produces medium bodied white wines with fine acidity. Typical in the best Soaves are lively flowery and fresh herbal aromas and flavors such as orange zest, peach, melon and marjoram. The best can take some age and in so doing, develop notes of chamomile, marmalade and honey.
By the 1960s and 70s, Soave was enjoying such a glorious global reputation, that its demand forced growers to push beyond the zone's original borders. Expansion led west out of the hills and onto the alluvial plain of the Adige River. This, coupled with an increase in yields and allowance of additional varieties such as Trebbiano, Chardonnay and Pinot blanc, met demand but created a softer, fruit-forward, everyday Soave. Today the broader region can be the source of charming and value driven whites. But those labeled as Soave Classico or in rare cases, as Soave Colli Scaligeri (nearby hillside vineyards abutting the Classico zone), will be the best quality and age-worthy Soaves. These are often 100% Garganega.
Flourishing in the rolling vineyards surrounding the medieval village of Soave in the Veneto region, Garganega is one of Italy’s classic white varieties. By law it makes up 70 to 100% of the white wine of the area, aptly and simply known as, Soave, with the remainder traditionally finished off by Trebbiano di Soave for its crispness. More recently international varieties like Chardonnay are being used to create softer and fruitier Soave.
The best Soave wines, measurably elegant and vibrant, come from the Soave Classico zone, in the center of Soave, where the hills are made of decomposed volcanic and granitic soils. The remainder of the zone tends to give rounder and fuller versions of Garganega.
Garganega’s best white wines are steely and delicate with yellow peach, melon, almond, Herbs de Provence and lime zest flavors and aromas. Its simpler versions can offer great values and make wonderful quaffers. If you like Sauvignon blanc or Pinot gris, try Graganega for something a little different.