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Allegrini Amarone della Valpolicella Classico
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 un-mistakeable flavour and bouquet.
Robert Parker's Wine Advocate
Allegrini's 2015 Valpolicella is a fresh and plump red wine with easy appeal. Corvina Veronese makes up most of the blend at 65% and the rest of the wine is Rondinella (30%) and Molinara (5%). The bouquet is raw and fruity in character with bright primary flavors of white plum, cherry and forest berry. There are subtle hints of herb and cola as well. The finish is simple and slightly sour. Pair this fruity Valpolicella with take out pizza.
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