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The Society's 150th Anniversary Amarone 2018

4.000000000 star rating 4 Reviews
An exclusive blend made for our 150th Anniversary range by historic family producer Allegrini, comprising 40% corvina, 40% corvinone, 17% rondinella and 3% oseleta. The grapes, selected from the upper hillsides, were hand harvested and then left to dry naturally for four months, losing around 40% of their weight. After a soft pressing, the wine ferments in steel tanks, to capture the purity of the fruit flavours. It was then aged in new barriques for 18 months, softening the tannins and giving the wine a mocha richness to balance out the intense, dried-prune flavours. It was then further aged in large barrels for seven months for the blend to knit, before bottling, and a further four years of ageing. For more on the story of this wine, please scroll down.
Price: £35.00 Bottle
Price: £210.00 Case of 6
In Stock
Code: IT33261

Wine characteristics

  • Red Wine
  • Full-bodied
  • Corvina
  • 75cl
  • Now to 2028
  • 15.5% Alcohol
  • oak used but not v. noticeable
  • Cork, natural
  • Vegetarian
  • Vegan

More on the wine

Allegrini are a great, historic estate in Valpolicella, but they are also a truly modern wine producer. Having a reputation for pure, clean fruit and taking great care in the drying of the grapes their Amarone have set new global standards for all.

Winemaker Franco Allegrini is a specialist in Amarone, a unique local speciality made from super-ripe bunches left to dry to concentrate flavour before pressing in January following the harvest. His sister Marilisa, a familiar face at Society tastings, has been responsible for driving forward the development of vineyards. They were the perfect choice to create this wine to celebrate our anniversary.

Allegrini

Wine has been made at the Italian estate of Allegrini in Fumane di Valpolicella, not far from Lake Garda, since the 16th century. A census from around this time shows the family was a major landowner with considerable local influence. Fast-forwarding to the 20th century, the late Giovanni Allegrini became the driving force of the company. Having begun work in the family vineyards at an early age, he set about updating the vineyard and winery practices he had questioned as a youth.

Giovanni not only laid the foundations for the strong family business, developing markets in Italy and abroad, but also worked to gain recognition for the crus of Valpolicella D.O.C, acquiring a vineyard on the hill of La Grola, overlooking Lake Garda for the very purpose. Giovanni, who died prematurely in 1983, did not live long enough to see the vineyard replanted, and his children literally brought the project to fruition.

All Allegrini wines are produced from estate-grown fruit, harvested from the family’s 70 hectares of vines. With quality firmly under their control, the Allegrinis are famously anti-establishment when it comes to local DOC regulations, many of which they feel to be outdated and counterproductive. The basic Valpolicella is bottled under screwcap to retain maximum freshness, waiving the right to the Classico designation in the process. Premium bottlings are simply sold as vino da tavola because of their non-conformist blends, but their quality here is infinitely superior to...
Wine has been made at the Italian estate of Allegrini in Fumane di Valpolicella, not far from Lake Garda, since the 16th century. A census from around this time shows the family was a major landowner with considerable local influence. Fast-forwarding to the 20th century, the late Giovanni Allegrini became the driving force of the company. Having begun work in the family vineyards at an early age, he set about updating the vineyard and winery practices he had questioned as a youth.

Giovanni not only laid the foundations for the strong family business, developing markets in Italy and abroad, but also worked to gain recognition for the crus of Valpolicella D.O.C, acquiring a vineyard on the hill of La Grola, overlooking Lake Garda for the very purpose. Giovanni, who died prematurely in 1983, did not live long enough to see the vineyard replanted, and his children literally brought the project to fruition.

All Allegrini wines are produced from estate-grown fruit, harvested from the family’s 70 hectares of vines. With quality firmly under their control, the Allegrinis are famously anti-establishment when it comes to local DOC regulations, many of which they feel to be outdated and counterproductive. The basic Valpolicella is bottled under screwcap to retain maximum freshness, waiving the right to the Classico designation in the process. Premium bottlings are simply sold as vino da tavola because of their non-conformist blends, but their quality here is infinitely superior to that of generic Valpolicella. La Poja, one of Valpolicella’s most profound and rich wines, originates from the highest pointof the La Grola vineyard and is made exclusively from corvina, Valpolicella’s defining grape variety. La Grola itself is a blend principally of corvina and rondinella with syrah and sangiovese, aged in French oak. It has the haunting perfume of bitter cherries and raspberries characteristic of top-quality Valpolicella.

Giovanni’s winemaker son, Franco is a specialist in Amarone, a unique local speciality made from super-ripe bunches left to dry to concentrate flavour before pressing in January following the harvest. His sister Marilisa, a familiar face at Society tastings, has been responsible for driving forward the development of vineyards. Some more have recently been bought in Bolgheri in Tuscany at Poggio al Tesoro where they make delicious white vermentino and a fragrant red called Mediterra made from cabernet, merlot and syrah.
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JancisRobinson.com

Extremely complex nose, combining some floral notes and a touch of sur-maturité. The palate is a triumph with plush, ripe fruit notes, subtle oak, cleansing acidity and just the slightest hint of residual ...
Extremely complex nose, combining some floral notes and a touch of sur-maturité. The palate is a triumph with plush, ripe fruit notes, subtle oak, cleansing acidity and just the slightest hint of residual sugar on the finish.
Read more

Andy Howard MW

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