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Flat front label of wine
Flat front label of wine

Allegrini Amarone 1997

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0% ABV
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Try the 2014 Vintage 79 99
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Winemaker Notes

Deep purple in color with a bouquet full of dried fruit. Rich and full bodied, intense and elegant. Velvety smooth. Amarone is an extremely important wine in Italian viticulture as it is unique to the Valpolicella region. Recommended with hearty dishes. Excellent with roasted red meats.

Critical Acclaim

All Vintages
RP 95
Robert Parker's Wine Advocate
The spectacular, opaque purple-colored 1997 Amarone (15.4% alcohol) is from an exceptional vintage for this appellation. It possesses a gorgeous bouquet of graphite, blackberries, plums, cherries, and truffles. Although it reveals some of Amarone's pruny, raisiny, nearly over-the-top characteristics, it is full-bodied, super-rich, and concentrated, with striking purity as well as a fabulous perfume. A touch of volatile acidity gives it even more complexity and aromatic uplift. Full, voluptuous, and deep, with huge extract hiding impressive tannin levels, this winemaking tour de force will drink well for 20+ years. Readers should keep in mind that the grapes for this wine are dried for four months prior to being crushed and fermented.
WS 93
Wine Spectator
Still closed, yet there's masses of fruit here, so give this outstanding Amarone some time. Vivid aromas of violets, berries and vanilla lead into this full-bodied wine, with its velvety, chewy tannins and a long, long finish.
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Allegrini

Allegrini

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Allegrini, Veneto, Italy
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The estate is based in Fumane di Valpolicella, just north of Verona in northeastern Italy. Valpolicella, or "valley of many cellars" is an area crossed from north to south by a series of hills, which in succession form three parallel valleys. These valleys are crossed by steep-sided, narrow river beds which remain dry except during spring thaws or autumn rains.

The Allegrini family has been handing down grape growing and wine producing traditions over many generations, playing a major role in the Valpolicella Classico area for many centuries. Giovanni Allegrini was the founder of the new generation. He was extremely proud to be part of the Valpolicella, and dedicated his many resources and energies to this land. He was among the first in questioning local viticultural techniques, revolutionizing accepted practices, and speaking clearly about quality. He was able to combine the science of enology with strict grape selection, and between 1960 and 1970, made some of the Valpolicella's best wines.

Allegrini's winemaking philosophy is largely based on the concept of "cru" production: a single vineyard dedicated to the production of local varieties destined to become a single wine. These crus have been a success worldwide: The Palazzo della Torre, La Grola and La Poja have set the highest benchmarks for Valpolicella's wines.

A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine. With no defining regional characteristics, it can be a bit confusing to the general consumer to parse through its many subzones, but the patient wine lover will find many treasures to be discovered here, typically at wallet-friendly prices. Red and white wines are produced here, with more emphasis on the latter, as well as the ultra-popular sparkling wine Prosecco. The region is sheltered from harsh northern European winters by the Alps, which form its northern border, but the climate is still relatively cool, making the Veneto ideal for white wine production.

Much of Italy’s Pinot Grigio hails from the Veneto, where it can range from neutral and inoffensive to crisp and refreshing. Soave, made primarily from the Garganega grape, has a reputation for producing relatively ordinary, bulk wines, but can be very elegant when yields are carefully monitored, with aromas of lemon, almond, and white flowers. Valpolicella is the region’s best-known red wine, with juicy, tart red cherry flavors derived from the Corvina grape. Recioto and Amarone wines made from dried grapes are a regional specialty and can be very intense, heady, and cerebral.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

SSR43391_1997 Item# 43391