Allegrini Amarone della Valpolicella Classico 2019

Region and Vineyards

This Amarone della Valpolicella is sourced from Marezzane and Villa Cavarena vineyards, situated in the heart of Valpolicella Classica. These vineyards, with their southeast-facing slopes, benefit from a warm, sunny exposure ideal for ripening the thick-skinned Corvina and Corvinone grapes. The soil is primarily calcareous and well-drained, rich in texture, which enhances the intensity and complexity of the wine’s profile. The region’s dry climate and cool nights contribute to the wine's balanced acidity, adding to its elegance and aging potential.

The grapes are hand-harvested in late September, ensuring only the best fruit is selected. After picking, they undergo the traditional appassimento drying process in special drying rooms called “fruttai.” Over this period, the grapes lose 40-45% of their original weight, concentrating the sugars and flavors, which results in Amarone's distinctive richness and complexity.

Winemaking

The Allegrini Amarone is crafted with meticulous attention to detail. After drying, the grapes are carefully destemmed and pressed in December. Fermentation occurs over 25 days in stainless steel tanks at controlled temperatures ranging from 8°C to 22°C with continuous pumping over to enhance extraction. This lengthy fermentation period contributes to the wine’s intensity and structure.

The wine is then aged for a minimum of 18 months in a mix of new and second-use French oak barriques, which impart subtle notes of spice and vanilla without overpowering the fruit. After blending, the wine rests for an additional 7 months before bottling, and finally, it is aged in bottle for a minimum of 14 months to ensure integration of flavors and a smooth, polished profile.

Tasting Notes

• Color: Deep ruby red with garnet reflections.
• Aroma: Aromas of black cherry, prune, violet, and graphite, with hints of vanilla, black pepper, forest floor, and a touch of mint.
• Palate: Full-bodied and intense, with velvety tannins and layers of ripe black fruit, balanced by a fresh acidity and a lingering, complex finish.

Did You Know?

Allegrini’s Amarone exemplifies the appassimento method, a drying process that has been used in Valpolicella for centuries. This unique method not only concentrates flavors but also allows the wine to develop a distinct profile that can age for more than 20 years.

Wine Pairing Ideas

• Risotto with Amarone: Complements the wine’s robust body and fruity notes.
• Braised beef or lamb stew: Enhances the wine’s depth and rich texture.
• Aged Parmigiano-Reggiano or Gorgonzola: Pairs well with the wine’s intense flavors and spice.
• Panforte (spiced Italian cake): The wine’s fruity and spicy profile complements this traditional dessert’s flavors.

Across the range and from vintage to vintage, they have superb fruit, balance, intensity, length, elegance, tipicity and, above all, drinkability.

Allegrini history

Each wine has winemaker Franco Allegrini’s distinct stamp of quality, but every one has its own distinctive character. They are among the elite of the world’s best producers of red wines. The family has been growing grapes in Valpolicella for several generations, and the estate in its current form was founded by Giovanni Allegrini.

When he died in 1983, it passed to his three children, who ran it together until Walter’s death in July 2003. Franco now looks after the vineyards and is the winemaker, while Marilisa is director of marketing.

From the 2007 vintage, Franco sacrificed the Classico status of the Valpolicella and bottled the wine under Stelvin in order to eliminate as much as possible the problems of cork taint and random oxidation.

Allegrini vineyards

Their south-east facing vineyards are located in the hills of the Valpolicella Classico region ranging from 150-250 metres above sea level for the Valpolicella to as high as 310 metres at the top of Podere La Grola where the chalky, white La Poja vineyard stretches across 2.65 hectares.

Soils are very varied but mostly chalky, of volcanic origin, especially in La Poja where the soil is 78% chalk. The older vineyards are trained using the pergola Trentina system, planted with about 3,000 vines per hectare, whereas the newer ones use the single Guyot system with 5,000 plants per hectare. The vines are 28 years old on average.