Amarone Allegrini is made from native Valpolicella grapes: Corvina Veronese, Rondinella, and Oseleta. These varieties are hand-harvested after careful selection and placed in crates for drying. This process allows the grapes to lose water and concentrate sugars and polyphenols, reaching the perfect drying level about 120 days after harvest for Amarone Allegrini production. Once dried, the grapes are destemmed and placed in temperature-controlled steel containers where the crushed grapes can be heated to about 20 °C and inoculated with selected yeasts for fermenting high-sugar grapes. This process lasts about 15-20 days during which the skins, pushed to the top of the container by carbon dioxide produced during fermentation, are continuously wetted with the wine beneath to promote the extraction of aromas, colors, and polyphenols from the skins into the wine. Afterward, Amarone Allegrini is separated from the skins and aged in wooden barrels for 18 months, during which it softens and matures before bottling. The color of this wine is an intense ruby red; on the nose, it is very balsamic with notes of red fruit in spirit. On the palate, it is very smooth and pleasant, warm and enveloping, and delicately mineral. Pairings: Amarone Allegrini is a splendid example of a very structured yet incredibly smooth and drinkable wine. It pairs well with richly spiced meat dishes such as stews or roasts, and it is also excellent with well-aged cheeses.
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Amarone Allegrini is made from native Valpolicella grapes: Corvina Veronese, Rondinella, and Oseleta. These varieties are hand-harvested after careful selection and placed in crates for drying. This process allows the grapes to lose water and concentrate sugars and polyphenols, reaching the perfect drying level about 120 days after harvest for Amarone Allegrini production. Once dried, the grapes are destemmed and placed in temperature-controlled steel containers where the crushed grapes can be heated to about 20 °C and inoculated with selected yeasts for fermenting high-sugar grapes. This process lasts about 15-20 days during which the skins, pushed to the top of the container by carbon dioxide produced during fermentation, are continuously wetted with the wine beneath to promote the extraction of aromas, colors, and polyphenols from the skins into the wine. Afterward, Amarone Allegrini is separated from the skins and aged in wooden barrels for 18 months, during which it softens and matures before bottling. The color of this wine is an intense ruby red; on the nose, it is very balsamic with notes of red fruit in spirit. On the palate, it is very smooth and pleasant, warm and enveloping, and delicately mineral. Pairings: Amarone Allegrini is a splendid example of a very structured yet incredibly smooth and drinkable wine. It pairs well with richly spiced meat dishes such as stews or roasts, and it is also excellent with well-aged cheeses.
