Allegrini Valpolicella DOC 2024

Allegrini Valpolicella DOC is a fresh and vibrant red wine from Veneto, Italy. Crafted primarily from Corvina, Rondinella, and Molinara grapes, it offers aromas of red cherries, raspberries, and wildflowers, with hints of spice and almond. The palate is light-bodied and lively, with bright acidity and a clean, fruity finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Light-bodied, Fresh, Aromatic
Grape Varietal: Corvina Veronese, Rondinella, Molinara
Tastes Like: Comparable to a light-bodied Pinot Noir, but tarter and more red-fruited with a gently bitter almond finish
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Valpolicella DOC
Region: Valpolicella, Veneto, Italy
Terroir: Hillside vineyards in the valleys north of Verona
Aging: Vinified and matured in stainless steel to preserve freshness and aromatic lift
Serving Temperature: 14–16℃ – Serve lightly chilled

Allegrini is one of the best known names of the Valpolicella, a family estate based in the Veneto whose reputation rests on both the classic wines of the region and a willingness to work outside its traditional boundaries. The range extends from fresh, everyday Valpolicella through to the estate’s single vineyard bottlings and Amarone.

Valpolicella DOC sits north of Verona, in a landscape of hillside vineyards and narrow valleys running down towards the plain. This wine is built on the traditional Veronese trio of Corvina, Rondinella and Molinara, vinified fresh to give a lighter, more immediate style than the region’s dried-grape wines. It reflects Allegrini’s straightforward approach at this level: preserving the aromatic lift and bright acidity that make Valpolicella such a versatile table wine.

Pasta: Perfect with duck ragù, bigoli or tomato-based pasta dishes
Poultry: Excellent with roast chicken, guinea fowl or grilled quail
Pizza: Pairs beautifully with margherita, prosciutto or mushroom pizza
Italian Classics: Ideal with antipasti, cured meats and risotto

Monte Veronese: The local Veneto cheese, mild and supple alongside the wine’s freshness
Asiago Mezzano: Firm and lightly nutty, balancing the wine’s bright acidity
Grana Padano: Savoury and granular, complementing the wine’s red fruit
Provolone Valpadana: Smooth and gently piquant, working beautifully with its light structure

Bigoli con l’Anatra (Venetian Duck Ragù with Bigoli)

Ingredients (Serves 4):

• 400g bigoli or thick wholemeal spaghetti
• 4 duck legs
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 200ml Valpolicella
• 400g tinned tomatoes, crushed
• 2 sage leaves
• 1 sprig rosemary
• 3 tbsp extra virgin olive oil
• Salt and cracked black pepper
• Grated Grana Padano, to serve

Instructions:

1. Season the duck legs and brown them skin-side down in the olive oil over medium heat until the fat renders and the skin is golden.
2. Remove the duck and pour off most of the fat, leaving a little in the pan.
3. Add the onion, carrot and celery and cook gently for 10 minutes until softened.
4. Return the duck, pour in the Valpolicella and let it reduce by half.
5. Add the tomatoes, sage and rosemary, cover and simmer very gently for 1.5 hours until the meat falls from the bone.
6. Lift out the duck, shred the meat, discard the skin and bones, and return the meat to the sauce.
7. Cook the bigoli in well-salted boiling water until al dente, then drain and toss through the ragù.
8. Serve immediately with grated Grana Padano.

A Venetian classic, Bigoli con l’Anatra is an excellent match for Allegrini Valpolicella. The wine’s bright acidity and light body keep the rich duck ragù from overwhelming the palate, while its red cherry fruit and gently bitter almond finish echo the sage and rosemary in the sauce.