Allegrini,
the symbol of Valpolicella

The Allegrini family has played a leading role in the history of Fumane and Valpolicella Classica since the 16th century and has handed down the culture of the vine and wine ever since.
The company, which is among the most important landowning families, experienced a profound period of transformation starting in the 1960s with Giovanni Allegrini. Recognized as one of the greatest architects of the rebirth of Valpolicella, Giovanni perfected the art of winemaking, meticulously selecting the grapes and introducing some important innovations in viticulture and oenology.

The legacy of the winemaking district

The highest expression of the winery, holding on tight to family roots while keeping a firm focus on innovation and respect for the environment. The combination of exceptional-quality raw materials and winemaking tradition is the key to the Allegrini brand’s success.

In the realm of our wines

Allegrini’s properties extend for around 150 hectares in the cradle of the Valpolicella Classica. The unique vineyards yield prestigious wines, stemming from the company’s winemaking style and its exclusively estate-grown grapes.

Family and wine intertwined with history.

The love for their land has inspired the Allegrini Family to enhance the potential of Valpolicella and its winemaking tradition. Choices informed by great foresight have seen Allegrini become one of the leading companies in Italy, and it is precisely in Valpolicella that the new generation of producers looks to Allegrini wines as an essential benchmark.
The innovations made by Franco Allegrini have guaranteed ideal storage conditions for the grapes destined to make Amarone and Recioto and thereby guarantee high quality standards. His ideas can be summarized in three fundamental points: the introduction of the use of barriques in combination with traditional Slavonian oak barrels, the revisiting of the consolidated Ripasso technique and substantial modification of the partial drying method (appassimento) with the ideation and creation of ‘Terre di Fumane’, the flagship of winemaking in Valpolicella.
After exploring various way to improve local winemaking techniques, Franco, together with his brother Walter, also progressively introduced important innovations in the vineyards: all-round experimentation with the Corvina grape, the most significant variety in Valpolicella and one of Italy’s most interesting autochthonous grapes. It can be appreciated in La Poja, the company’s ‘cult’ wine made with 100% Corvina. Over time, Trentino pergola, a traditional vine-training system used in Valpolicella, was replaced in the Family vineyards with different systems that enabled an increase in plant density per hectare.

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