Allegrini Amarone della Valpolicella Classico 2020

Winemaking

The 2020 blend is 45% Corvina Veronese, 45% Corvinone, 5% Rondinella and 5% Oseleta. Grapes were harvested manually in late September, sorted in the vineyard, then placed in the fruttaio for appassimento. During this natural drying period they lost around 40 to 45% of their original weight, concentrating sugars, flavour and extract before destemming and pressing in December.

Fermentation took place in stainless steel over 25 days, with temperatures ranging from 8 to 22°C and continuous pumping over. Maturation followed in new and second-use barriques for at least 18 months. After blending, the wine rested for another seven months before bottling, then matured for a minimum of 14 months in bottle before release. At 15.95% abv, with 6.20 g/L total acidity and 3.4 g/L residual sugar, it is powerful yet distinctly dry and balanced.

Tasting Notes

• Color: Deep ruby red moving gently toward garnet, with impressive depth and concentration.
• Aroma: Intense and complex, opening on black cherry, blackberry and plum, then developing violet, liquorice, black pepper and Mediterranean herbs. With air, darker nuances of fig, walnut, vanilla, dark chocolate, coffee, tobacco and cedary spice emerge.
• Palate: Full-bodied and muscular, yet notably fresh for its scale. Dense black and red fruits are wrapped in ripe, polished tannins, while lively acidity keeps the richness poised. Liquorice, clove, cinnamon, herbs and dark chocolate build toward a long, luxurious and savoury finish.

Did you know?

The Allegrini family's connection with Valpolicella reaches back to the sixteenth century, while Giovanni Allegrini became a key figure in the modern quality renaissance of the region. The 2020 Amarone also earned a Gold medal and 96 points at the 2024 Decanter World Wine Awards.

Wine Pairing Ideas

• Braised beef with Amarone: Slow-cooked meat mirrors the wine's depth and velvety richness, while its acidity refreshes the palate between succulent bites.
• Roast duck with mushroom jus: Duck's richness complements the dense fruit and silky tannins, while earthy mushrooms connect beautifully with the wine's herbal, forest-floor and savoury nuances.
• 36-month Parmigiano Reggiano: The cheese's intense umami and crystalline, nutty character stand up to Amarone's concentration, alcohol and dark-fruited complexity.
• Pappardelle with porcini mushrooms: The pasta's earthy, autumnal flavours amplify the wine's herbs, spice and mature savoury tones without overwhelming its fruit.

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.