Allegrini is famed for its elegant Amarone and terroir-focused IGT wines. The estate farms more than 120 hectares across Valpolicella Classico in the northeast of Italy, with all the wines estate grown. The main vineyards range in altitude – from 180 to over 500 meters above sea level – and from these prime plots, Allegrini bottles powerful and structured expressions of the native grapes of Valpolicella.
As the current CEO and sixth-generation proprietor of the estate, Marilisa Allegrini continues her father Giovanni’s quest to create the highest-quality cru wines in Valpolicella. This means, when it comes to winemaking, even though Valpolicella is often seen as having “technique over terroir,” Allegrini continues to go against the concept with a clear focus on cru and vineyard-designate wines, brought to life with clean and polished vinification.
The estate’s plots certainly benefit from a favorable climate, with temperatures kept cool thanks to nearby Lake Garda and its location at the foothills of the Lessini mountains. Meanwhile, at these higher altitudes, the soils turn from clay to calcareous, as ancient seabeds have been revealed by millennia of erosion, which helps with winegrowing.
One of Giovanni Allegrini’s most inspired visions, his passion project, was a monovarietal, vineyard-appellated Corvina wine made without undergoing the appassimento process. He wanted to prove Valpolicella’s potential to make great wines of terroir. Planted in 1979 at the top of the cru of La Grola in the subzone of Sant’Ambrogio, a “cru within a cru,” the La Poja vineyard is a diamond-shaped, 2.65ha plateau with chalky soils, planted entirely to the region’s noble grape, Corvina.
When the first La Poja vintage was released in 1983, it was the only commercially released 100 percent Corvina wine. Still today, it’s rare to find a varietal Corvina that hasn’t undergone the appassimento process. La Poja is the highest expression of Allegrini’s “cru” wines.