Amarone Valpolicella


The Allegrini family is an impassioned producer and ‘interpreter’ of this iconic Valpolicella wine. Its precursor, Recioto, known since Roman times as “Retico”, used to be the pride and joy of local wine-makers who considered it to be their very best wine; at the time, it was the only raisined wine produced in the area and is still one of the very few sweet red wines produced in the world.

In the 1950s, via intuitive experimentation and by virtue of chance, Amarone was ‘invented’. This wine, heir to an important, ancient tradition, differs from Recioto in that almost all the sugars are transformed into alcohol and thus fermentation is complete. The grape-drying process known as ‘appassimento’ is one of the defining and most delicate phases in the production of Amarone. Selected bunches of Corvina Veronese, Rondinella and Oseleta, harvested between late September and early October, are laid out in crates and left to dry in well-ventilated facilities. The drying process can last from 100 to 120 days. During this period of ‘active dormancy’, the grapes lose between 40% - 50% of their original weight and undergo a complex chemical transformation that yields an elegant, velvety wine with an aroma of raisined grapes. During this period, genes are activated in the grapes that control the production of the aromas and substances that give Amarone its unmistakeable flavour and bouquet.