Allegrini Amarone della Valpolicella

About this wine

Allegrini Amarone della Valpolicella is a benchmark expression of the Valpolicella Classico region. Crafted using the traditional appassimento method, where grapes are dried for several months to concentrate sugars and flavors, this wine offers remarkable depth. It presents a complex bouquet of dried cherries, dark chocolate, tobacco, and exotic spices. On the palate, it is powerful yet elegant, characterized by velvety tannins, a full body, and a persistent, harmonious finish.

Sommelier's Note

"Allegrini's Amarone is the quintessential gateway to appassimento's grandeur—decant 2 hours minimum or cellar 5–10 years to witness extraordinary complexity unfold."

Food Pairings

Pairs exceptionally well with braised red meats, game dishes such as venison and wild boar, aged cheeses like Parmigiano Reggiano and Pecorino, and rich umami-forward dishes. A natural match with beef tagliata and dark chocolate desserts.

When to drink it

Ideal for celebratory dinners, milestone anniversaries, winter evenings by the fireplace, or as a sophisticated gift for serious wine lovers.

Specs

Grape Varieties

Corvina Veronese, Corvinone, Rondinella, Oseleta

Style

Red

Alcohol

15.5%

Price Range

¥10,000–¥15,000

Terroir & Winemaking

Grape composition: 45% Corvina Veronese, 45% Corvinone, 5% Rondinella, 5% Oseleta. Grapes are harvested in late September and dried naturally in dedicated drying lofts (fruttaio) for 3–4 months until January, losing 40–45% of their weight through water evaporation. Fermented in stainless steel tanks, then aged 18 months in new and second-use French oak barrels, followed by 7 months of bottle aging. Residual sugar: 1.1 g/L (bone dry). ABV: approximately 15.5%.

Frequently Asked Questions

What grapes are used in Allegrini Amarone?

Allegrini Amarone is made from 45% Corvina Veronese, 45% Corvinone, 5% Rondinella, and 5% Oseleta—a blend that balances richness, elegance, and aromatic complexity.

What does Allegrini Amarone taste like?

Expect concentrated dried dark cherries, plum, dark chocolate, tobacco, leather, and exotic spices. Full-bodied with velvety tannins, high alcohol (around 15.5%), and an exceptionally long, harmonious finish.

What food pairs best with this wine?

Rich braised meats like beef or venison, aged Parmigiano-Reggiano, and umami-forward Japanese dishes like sukiyaki or grilled eel (unagi kabayaki) are ideal partners.

When is the best time to drink Allegrini Amarone?

It can be enjoyed upon release but truly shines after 5–15 years of cellaring. Decant for at least 1–2 hours before serving at around 18°C.

What is the appassimento method?

Appassimento is the traditional drying technique where harvested grapes are laid on racks in open lofts (fruttaio) for 3–4 months, concentrating sugars, acids, and flavors to produce Amarone's characteristic richness and power.