I had the pleasure of meeting members of the Allegrini family this past October during an intimate press dinner, coordinated by Irene Graziotto of Colangelo & Partners, at Ai Fiori in New York City. We were introduced to Francesco (CEO), Silvia, (External Relations Manager and Strategic Partners Coordinator), Matteo (Foreign Relations Coordinator), and Giovanni (Cellar Coordinator and Brand Ambassador), the dynamic new Allegrini Wine Distribution team behind the storied Allegrini winery based in the province of Fumane, in Verona.
Allegrini, founded in 1854, is a leader in producing the region’s famed Amarone della Valpolicella. For the Allegrini family, winemaking is not merely a job, but a way of life. They live on the land they cultivate and preserve their family’s vineyards and time-honored winemaking traditions for future generations. The newly established Allegrini Wines organizes the winery’s winemaking initiatives into three divisions under a single company.
- Allegrini: Represents the iconic wines of Valpolicella and Lugana crafted from classic varietals, viticultural, and winemaking methods combined with modern and environmentally-conscious production techniques.
- Allegrini Wine Distribution: Brings together wine producers from Verona, Marche, Bourgogne, and Champagne to produce affordable quality wines that appeal to a broad range of consumers.
- Tenuta Merigo: Production facility and wine tourism site based in Fumane that, when completed, will serve as the management center for Allegrini and Corte Giara (the flagship brand of Allegrini Wine Distribution).
The 54 producers of Allegrini Wines produce 2.3 million bottles of wine (60% is exported) from 150 hectares of vineyards.
The following wine and food pairings were presented:
An Allegrini, Lugana Oasi Mantellina, DOC, 2022 white blend of Turbiana (96%) and Cortese (4%) with balanced acidity, and white flower, lemon, peach, apricot, and almond flavors seamlessly complemented a delicate appetizer of big-eyed tuna tartare, pole beans, potatoes, Nicoise olives, and quail egg.
An Allegrini, Palazzo della Torre Veronese IGT, 2021 red blend of Corvina Veronese (40%), Corvinone (30%), Rondinella (25%), and Sangiovese (5%) with bright acidity, and fresh mix berry, cherry, herb, spice, and dark chocolate flavors complemented the pleasant earthiness in a first course of mushroom risotto.
A rich and full-bodied Allegrini, La Grola Veronese IGT, 2019 comprising 100% Corvina with ripe blueberry, blackberry, chocolate, and dried herb flavors paired perfectly with a main course of roasted lamb chop, and confit lamb shoulder, with shelling bean, pistou, and fig.
An Allegrini, Amarone della Valpolicella Classico, DOCG, 2020 red blend of Corvina Veronese (45%), Corvinone (45%), Rondinella (5%), and Oseleta (5%), with vibrant acidity, and lush dark stone fruit, zesty spice, licorice, and subtly earthy flavors were ideally suited to Chef’s selection of cheeses and seasonal spreads that were served as the final course.
It provided a delectable end to a well-executed meal highlighted by a fine quartet of quality wines.
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