Allegrini has grown through impassioned enthusiasm and challenge to win worldwide recognition for the excellence of its wines. Today, Allegrini is a leading wine producer in the Valpolicella Classico area in Veneto and one of the most highly acclaimed Italian wine companies in the world.

The late Giovanni Allegrini, the company’s founding father, took the first step in Allegrini’s modern-day journey in the 1960s. He was a pioneer in the Valpolicella, a man whose thinking was ‘outside the box’. He cherished his land and his profound understanding of its intrinsic potential, together with his far-sighted intuition, gave rise to changes in viticulture practices which would ultimately lead to an agronomic and viticultural revolution and the rebirth of the entire Valpolicella Classico zone. His passion and mission was the quest for quality without compromise.

Giovanni’s three children, Walter, Franco and Marilisa, inherited the estate in 1983, becoming the natural heirs to his quest. Via extensive research and experimentation, Walter and Franco introduced radical
innovations in the vineyards and pioneered new winemaking techniques. Marilisa understood the challenge of a global market as early as the 1980s. Through vigorous travel and marketing activities alongside her niece Silvia, Allegrini wines earned visibility and numerous prestigious awards the world over. An ability to keep abreast of market trends, together with the family’s desire to maximise their vineyards’ unique potential, has given rise to a range of soft, sensual wines such as Palazzo della Torre, La Grola, La Poja, and Amarone—all of which form part of the illustrious history of the Valpolicella Classico.

Allegrini’s Amarone wine is particularly significant: its predecessor, ‘Acinatico’, has one of the longest histories in Italy and has been celebrated by Italian aristocrats for centuries. The sixth century statesman, Cassiodorus, who served as Minister under Theodoric the Great, king of the Ostrogoths, spoke highly of the classic Valpolicellaproduced wine: “Its taste is pure and unique, so regal in colour that you might think it dyed purple or an extract of colour purple. Its sweetness is incredibly suave, its dense structure fi rm, and it is so full on the palate that you might call it a fl eshy liquid or an edible drink.”

At the heart of Amarone’s full-bodied and complex nature is its unique method of production which, since Cassiodorus’ first tasting, has remained very similar to the original process. Referred to as ‘appassimento’, it is a lengthy, traditional method, which in the Valpolicella was fi rst used to produce ‘recioto’, a sweet wine. The word recioto comes from ‘recia’ which in local dialect means ‘ear’. This refers to the outer part of the grape bunch, the area that receives the most sun and therefore develops the highest sugar content. Once Valpolicella’s indigenous grapes—primarily Corvina, Corvinone and Rondinella—are harvested between early September and early October, they are placed in small crates and left to dry in well-ventilated spaces just under the roof of an old farm building—for 4-5 months, depending on the wine to be produced, until they have lost half their weight and the sugars have reached the right concentration. After drying, the grapes are pressed gently and because of the high concentration of sugars, left to ferment Vigorous and intense, warm and inviting, Allegrini Amarone wine is one of north-east Italy’s most prized possessions Amore Amaronefor a long period. The Amarone is then matured in small oak barrelsfor three years, resulting in a wine with substantial alcohol, glycerine and other superior alcohols; it is full-bodied, complex and powerful but nevertheless elegant.

For Allegrini, Amarone signifies history, passion and vision and it is cherished for its identity as a vigorous, complex, rich and mature red. Over the years, the Allegrini winery’s approach has changed, using
technological improvements to the drying process in order to produce a wine that is both traditional and innovative. In 1998 this commitment to experimentation fi nally resulted in the creation of ‘Terre di Fumane’—a state-of-the-art drying facility constructed to reduce the risk of harmful humidity and resulting mould. The Amarone treasured by Allegrini today is vigorous and intense, warm and inviting, without reaching the excessive alcohol levels traditional of the wines of the area.


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