Allegrini Belpasso Red 艾格尼贝帕索干红葡萄酒

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商品详情

品牌认可

Brand Recognition

阿玛罗尼（Amarone）自1995年至2020年间获得了20多次大红虾三杯奖
葡萄酒爱好者（Wine Enthusiast）、葡萄酒倡导家（Wine Advocate）、詹姆斯·萨克林（James Suckling）多次给予90+评分
多次荣登葡萄酒观察家（Wine Spectator） Top100酒款列表
Amarone has won more than 20 times Tre Bicchieri (full rating) from the Gambero Rosso between 1995 and 2020
Multiple 90+ ratings from Wine Enthusiast, Wine Advocate, James Suckling
Multiple listings in Wine Spectator Top 100 Wines

艾格尼，一个位于威尼托（Veneto）的经典瓦尔波利切拉产区（Valpolicella Classico DOC）的意大利家族酒庄，不仅在当地，乃至整个意大利都声名显赫，尤其以其瓦尔波利切拉的阿玛罗尼（ Amarone della Valpolicella DOCG）闻名。

Allegrini, an Italian family business based in the Valpolicella Classico of the Veneto, is widely regarded as one of the leading producers not only in the region but in Italy as a whole, and is particularly known for its Amarone della Valpolicella DOCG.

酒庄故事

History of the Winery

艾格尼是一个历史悠久的酒庄，其家族在意大利瓦尔波利切拉（Valpolicella Classico）地区的历史可以追溯到16世纪，也是瓦尔波利切拉地区最大的庄园之一。

Allegrini is a historic winery whose family history can be traced back to the 16th century, and is one of the largest estates in the Valpolicella Classico.

艾格尼家族自16世纪以来，一直在该地区深耕于葡萄种植。酒庄今天的成就则是得益于乔瓦尼·艾格尼（Giovanni Allegrini）在20世纪中期开始做出的努力，并在20世纪60年代和70年代逐步建立起庄园的优质葡萄酒的声誉。

The family has been in the region since the 16th Century and has been involved in winegrowing for much of that time. However, the business as it is known today was founded in the mid-20th Century by Giovanni Allegrini, who began to build the estate's reputation for fine wines in the 1960s and 70s.

1979年是酒庄历史上重要的一年，当时的庄主乔万尼通过重要的投资和对工作的激情，使酒庄的葡萄种植和酿酒工艺逐步得到了改善。

1979 was an important year in the history of the winery, when the then owner Giovanni, through important investments and passion for his work, gradually improved its viticulture and winemaking.

值得一提的是，当乔万尼在酒窖里给人们品尝他的葡萄酒时，他经常从一个桶里跳到另一个桶里，他被人们亲切地称为 "桶里的蜘蛛"。

It is worth mentioning that when Giovanni was in cellars, giving people samples of his wines, he used to jump from one barrel to another, thus affectionately known as the ‘barrel spider’.

今天，乔万尼的孩子们已经接管了酒庄，精心负责酿酒和经营。他们也成为乔万尼的目标和愿景的继承者。

Today, Giovanni's children have taken over the winery and are responsible for crafting wines, through which they have also become the successors of Giovanni's goals and aspirations.

风土&理念

Terroir & Philosophy

Allegrini目前在经典瓦布利切拉（Valpolicella Classico）地区占地约160公顷。酒庄坐拥9个不同子产区的葡萄园，海拔高度在180到520米不等。

Allegrini currently spans approximately 160 hectares in the Valpolicella Classico area with nine different sub-regions and the vineyards range in altitude from 180-520m.

葡萄园土壤囊括：粘土、火山地区的白垩土以及富含钙、镁和铁岩石的土壤等，类型极为丰富。加之各个葡萄园也有着不尽相同的微气候，这让Allegrini的葡萄酒也都个性鲜明。

Soil types of the vineyards include clay, chalky soils of volcanic origin, soils rich in calcareous, magnesium and iron content in stones and others. The microclimates of the vineyards are also different, which makes Allegrini's wines unique.

从葡萄到酒

From Grapes to Wines

瓦尔波利切拉地区有自己独特的干燥葡萄的技术——当地称作阿帕西门托（Appassimento），用于生产葡萄酒，例如知名的阿玛罗尼（Amarone）。

The Valpolicella region has its own unique technique of drying grapes such as for the production of Amarone wines, known locally as the Appassimento technique.

葡萄采收时，经验丰富的采摘者会选择较松散的葡萄串（保证葡萄果实之间的空气流通），并非常仔细地检查：只有最好的、没有瑕疵的葡萄才可以进行风干。

During harvesting, the most experienced harvesters select loose bunches (where greater space between the berries promotes better aeration) and examine them very carefully: only the finest, faultless grapes can be processed for drying.

葡萄会被放在专门设计的利于空气流通的箱子中，并直接用专用的托盘运回酒庄，以避免运输过程中使葡萄的破损。

The grapes are placed in crates specially designed to promote air circulation and are transported directly to the estate on pallets to avoid damage to the berries during transport.

经过多年的实践，Allegrini有着自创的先进风干设施，名为Terre di Fumane。整个秋季和冬季都酒庄都会对葡萄进行仔细监测；大型风扇通过确保持续的空气循环促进风干过程。

After a few years' experiment, Allegrini built a state-of-the-art drying facility. The grapes are carefully monitored throughout autumn and winter. Large fans are used to bring constant air circulation for the drying process.

在风干过程结束时（传统上持续100-120天，取决于冬季的天气），风干且被浓缩的葡萄会被进行压榨，并在不锈钢罐中进行发酵。发酵结束后，酒液还会被转移至橡木桶中至少再陈年18个月。

At the end of the drying period (which traditionally lasts 100 – 120 days, depending on the winter weather), the grapes, dried and concentrated, are pressed and fermented in stainless steel tanks. After fermentation, the wine will be transferred to oak barrels to age for at least 18 months.

品牌认可

Brand Recognition

阿玛罗尼（Amarone）自1995年至2020年间获得了20多次大红虾三杯奖
葡萄酒爱好者（Wine Enthusiast）、葡萄酒倡导家（Wine Advocate）、詹姆斯·萨克林（James Suckling）多次给予90+评分
多次荣登葡萄酒观察家（Wine Spectator） Top100酒款列表
Amarone has won more than 20 times Tre Bicchieri (full rating) from the Gambero Rosso between 1995 and 2020
Multiple 90+ ratings from Wine Enthusiast, Wine Advocate, James Suckling
Multiple listings in Wine Spectator Top 100 Wines