Allegrini Amarone della Valpolicella Classico is a classic Amarone wine with a rich complexity of aromas. Its intense ruby red hue opens to aromas of cherries in spirits, blackberry jam, dried violets, dark chocolate, coffee, and tobacco. On the palate, this flavourful Amarone offers perfect balance, freshness, and softness with silky-smooth tannins. This versatile wine pairs perfectly with game, roasted and grilled meats, heartly dishes, exotic sweet and sour cuisine and is also perfect with Asian and middle-eastern dishes. The freshness and rich rounded flavour make it great withwell-aged cheeses.

With power and intensity of the Allegrini Amarone della Valpolicella Classico you could, with careful cellaring, still be enjoying this in 20 years time.

About the Producer

The Allegrini family estate covers 120 hectares of vineyard in the heart of Valpolicella Classico. Although they have been growing grapes here for centuries, Giovanni Allegrini was the first to bottle the wines. After his death in 1983, Giovannis passion for and commitment to quality wine was passed onto his children Walter, Marilisa, and Franco. They worked together to build on his legacy until Walters death in 2003. Franco looked after the vineyards and the winemaking, while Marilisa has always overseen sales and marketing. Franco sadly passed away in 2022 but was a pioneer in Valpolicellas quest for quality. From the 2007 vintage, he sacrificed the Classico status of the Valpolicella and bottled the wine under Stelvin to eliminate cork taint and random oxidation problems as much as possible, forging a path that many others have followed since.

Vineyard and Winery

The Allegrini family’s south-east facing vineyards are located in the Valpolicella Classico hills at 180-280 metres above sea level. The varied soils are mostly chalk and clay, mainly of volcanic origin, which are well-draining. The older vines are 37 years old on average, pergola trentina-trained, with about 3,000 vines per hectare. Newer vines are single Guyot trained with about 5,000 vines per hectare.

The grapes were dried at ‘Terre di Fumane’, a state of the art drying centre with controlled temperature and humidity. Under these conditions, the development of botrytis was avoided and the integrity of the fruit preserved. During the drying period, the grapes lost 40-45% of their original weight. Vinification took place in the first two weeks of January. The dried grapes were destemmed, crushed and fermented in stainless-steel tanks at temperatures between 8-22C. Maceration lasted 25 days, with daily pumping over. The wine was racked into 100% new oak barriques (225 litres) in March for 18 months. After blending, it spent seven months in 87 hectolitres oak casks, and 14 months in bottle.