Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oaknew oak

Drinking window

Best 8 to 30 years from vintage.
vintage8 yrs30 yrs32 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: dried cherry, dark chocolate, dried herbs, tobacco, leather, spice

Palate: dried plum, dark cherry, cedar, espresso, sweet spice, dried fig

Allegrini's estate Amarone Classico blends Corvina and Corvinone in nearly equal measure with a small percentage of Oseleta; the result is a polished, internationally styled Amarone with plush dried-fruit concentration and a refined tannin frame.

What it pairs with

  • Beef brasato al Barolo style
    The wine's dried-plum richness and firm tannins support long-braised beef as well as any Piedmontese red.
  • Aged Parmigiano Reggiano 36 months
    Crystalline umami of old Parmigiano amplifies the wine's savoury cedar finish.
  • Game bird with wild mushrooms
    The Oseleta component's peppery warmth aligns with earthy game and mushroom.

How to serve Allegrini Amarone della Valpolicella Classico

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a small dessert-wine glass (3-5oz pour) , the bowl shape rewards the wine's structure.
  4. Pair with. Beef brasato al Barolo style, Aged Parmigiano Reggiano 36 months, Game bird with wild mushrooms. Match the wine's structure to the dish's fat and salt.

History

Allegrini began producing Amarone in the mid-20th century, and under Giovanni Allegrini's leadership in the 1980s it became one of the first estates to bottle and market single-vineyard Amarone internationally. The estate Classico remains its most commercially visible wine and has helped define the modern, polished style of the appellation.

  1. 1958: Early Allegrini Amarone production established
  2. 1985: Giovanni Allegrini modernises winemaking with barrique integration
  3. 2003: Marilisa Allegrini takes over estate direction after Giovanni's death

Facts

Producer
Allegrini · visiting guide
Grapes
Corvina (45%), Corvinone (45%), Oseleta (5%), Rondinella (5%)
Classification
Amarone della Valpolicella Classico DOCG
Oak
Aged 4 years in large Slavonian oak and new French barriques (blend of sizes)
ABV
15.5%
Price
€90-140 at retail
Drinking window
8-30 from vintage
First vintage
1958

Frequently asked about Allegrini Amarone della Valpolicella Classico

What does Allegrini Amarone della Valpolicella Classico taste like?

On the nose, dried cherry, dark chocolate, dried herbs, tobacco, leather. On the palate, dried plum, dark cherry, cedar, espresso, sweet spice. Structurally full-bodied, firm tannins, high acidity with a long finish. Allegrini's estate Amarone Classico blends Corvina and Corvinone in nearly equal measure with a small percentage of Oseleta; the result is a polished, internationally styled Amarone with plush dried-fruit concentration and a refined tannin frame.

When should I drink Allegrini Amarone della Valpolicella Classico?

Drink 8-30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Allegrini Amarone della Valpolicella Classico?

Beef brasato al Barolo style is the canonical pairing. Other strong matches include Aged Parmigiano Reggiano 36 months and Game bird with wild mushrooms. The wine's dried-plum richness and firm tannins support long-braised beef as well as any Piedmontese red.

What grapes are in Allegrini Amarone della Valpolicella Classico?

The blend is Corvina (45%), Corvinone (45%), Oseleta (5%), Rondinella (5%). The wine is classified as Amarone della Valpolicella Classico DOCG.

Tags

cellar worthy corvina corvinone dessert passito dry firm tannin full body high acid iconic mood bold mood elegant occasion dinner party occasion special old world oseleta pairs with aged cheese pairs with game pairs with red meat price fine rondinella

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