Amarone della Valpolicella Classico 2004 Doc


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Winemaker comments

The vintage is characterised by rather low average temperatures and normal precipitation. Thinning of the grapes proved to be fundamental, inasmuch as production tended to be high. The ripening, albeit slightly delayed with respect to the average in recent years, was characterised by a fine equilibrium between sugars and polyphenols. A well-structured, complex, elegant and velvety wine, with intense ruby red colour. It has a warm and spicy bouquet, with aroma of raisins. In fact, it is made from dried Corvina Veronese, Rondinella and Oseleta grapes, by using the thousand-year-old technique of APPASSIMENTO. After being harvested, the grapes are left to dry naturally for three to four months. Amarone is an extremely important wine in Italian viticulture, an exclusive and unique symbol of the Valpolicella region. In the course of time Allegrini has improved its production with the aim to best preserve the characteristics of the fruit and has established itself as one of the truest interpreters of its uniqueness. It can age for more than 20 years.

Awards and Reviews

Gambero Rosso Tre
I vini di Veronelli 3
Wine Enthusiast 90
Wine Advocate 92
Antonio Galloni 92
Wine Spectator 93

Sensory Analysis

Black Pepper
Black Pepper

Data sheet

Vineyard Vineyard
Corvina veronese 80%, Rondinella 15%, Oseleta 5%

Alcohol Alcohol
15% Vol

Service temperature Service temperature

Bottle Size Bottle Size
750 ml

Origin Origin
The vineyards are located in the hills of the Valpolicella Classico area (180 – 280 m a.s.l. / 591-919 feet a.s.l.). South-Eastern Exposition. The soil is very varied but mostly clayey and chalky soils, of volcanic origin.

Viticulture Viticulture

Winemaking Winemaking
Hand harvest of selected bunches. APPASSIMENTO (natural drying) of the grapes for 3-4 months in the drying loft. The wine matures in wood for 18 months, then is blended together for 7 months and ages into bottle for other 14 months.

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