The Gotes Priorat is made with grapes from a selection of vineyards surrounding Mas de l’A – delivering wines with a high expression of freshness. The orientations of the vines have less exposure to the sun, high and well ventilated hillsides, allowing minimal interventions in the growing of the grapes. In addition careful selection of the grapes allows the creation of a wine greater subtleness and freshness.
Each year Gotes Priorat advances a bit more in favour and naturalness, playing with the limits of balance, without giving up any of the Priorat identities -liquorice and balsamic. The wine has soft tannins, electricity and vibrant fruitiness. Alternating the presences of cherries - from the Grenache- and of wild berries - from the Carignan depending on the vintage.
Vintage on the image does not represent current vintage available (2021 or later)
Country: Italy Region: Veneto
Varietal: Corvina, Veronese, Corvinone and Rondinella
Vintage: 2023 Category: Red Wine Style: Dry
Producer: Allegrini
"The Allegrini family estate covers 100 hectares of vineyard in the heart of Valpolicella Classico. Though they have been growing grapes here for several centuries, Giovanni Allegrini was the first to start bottling wines from the family's vineyards. When he died in 1983, he passed on to his three children - Walter, Marilisa and Franco - a passion for and a commitment to quality wine. They worked together to build on Giovanni's quality ethos until Walter's death in July 2003. Franco now looks after the vineyards and the winemaking, while Marilisa takes charge of sales and marketing. From the 2007 vintage, Franco sacrificed the Classico status of the Valpolicella and bottled the wine under Stelvin to eliminate as much as possible the problems of cork taint and random oxidation.
Winemaker: Franco Allegrini
Vineyards:Palazzo della Torre covers 26 hectares of east-facing vineyard planted between 1962 and 2013, situated 240 metres above sea level. Allegrini purchased this vineyard in 1978. Soils are cretaceous and calcareous, with Pergola trentina trained vines planted at 3,000 vines per hectare.
Vinification:Franco Allegrini used the modern version of the traditional 'ripasso' technique for Palazzo della Torre, drying a proportion of the grapes in the 'Terre di Fumane' drying centre, to intensify the character of this vineyard. The grapes to be dried were hand picked at the beginning of September, whereas those to be vinified immediately were picked at the end of the month. 70% of the grapes picked were vinified immediately and 30% were left to dry until the second half of December when they were vinified and then refermented with the wine from the fresh grapes. The wine spent 15 months in second-use barriques, was blended together for two months, then aged for a further seven months in bottle.
Tasting Notes:Ruby red in c