Allegrini Amarone Classico

The Allegrini family has played a leading role in the history of Fumane and Valpolicella Classica since the sixteenth century and has handed down the culture of the vine and wine ever since. The corporate legacy of Giovanni Allegrini, the driving force behind the rebirth of the Valpolicella area, passed into the hands of the new generations. Today, at the helm of the company, there are Franco’s heirs: Francesco, Giovanni, and Matteo, and Silvia, the heir of Walter.

The company, which is among the most important landowning families, experienced a profound period of transformation starting in the 1960s with Giovanni Allegrini. Recognized as one of the greatest architects of the rebirth of Valpolicella, Giovanni perfected the art of winemaking, meticulously selecting the grapes and introducing some important innovations in viticulture and oenology.

Winemaking

The innovations made by Franco Allegrini have guaranteed ideal storage conditions for the grapes destined to make Amarone and Recioto and thereby guarantee high quality standards. His vision can be distilled into two key innovations. first, the adoption of barriques alongside traditional Slavonian oak barrels. Second, significant transformation of the partial drying method (appassimento), culminating in the creation of ‘Terre di Fumane’, a hallmark of Valpolicella winemaking.

After exploring various way to improve local winemaking techniques, Franco, together with his brother Walter, also progressively introduced important innovations in the vineyards. All-round experimentation with the Corvina grape, the most significant variety in Valpolicella and one of Italy’s most interesting indigenous grapes were at center. It can be appreciated in La Poja, the company’s ‘cult’ wine made with 100% Corvina. Over time, Trentino pergola, a traditional vine-training system used in Valpolicella, was replaced with different systems that enabled an increase in plant density per hectare.

Described by Cassiodorus in the fifth century, the drying process known as appassimento is one of the most delicate phases in the production of Amarone, as it was for its precursor, Recioto. During the long period of ‘active dormancy’ from the harvest until the beginning of January, the grapes lose from 40-50% of their original weight and undergo a fascinating and complex chemical transformation, which goes on to yield an elegant, velvety wine, with the unique aromas of raisined grapes.

The Wine

The best grapes, harvested in the upper hillsides, are left to dry in the drying facility for about 4 months. After a soft pressing, the wine ferments in steel tanks and ages in new barriques for 18 months, in large barrels for 7 months and in the bottle for about 14 months.

Allegrini Amarone Classico Notes To Your Senses

• APPEARANCE: Deep ruby red
• AROMA: Hints of forest floor, grafite and tertiary aromas such as nuts, figs and vanilla
• TASTE: Intense and complex, rich in black fruits like black cherries and prune with hints of violet, black pepper, mediterranean herbs such as thyme
• FINISH: Long with firm ripe tannins
• ABV: 16%