This wine is ruby red in colour. On the nose it shows aromas of mature red and black fruits, such as cherries and plums, with prominent notes of black pepper and aromatic herbs. A powerful, succulent Valpolicella accompanied by crisp acidity and a long, satisfying finish.

The south-east facing vineyards are located in the hills of the Valpolicella Classico region at 180-280 metres above sea level. The soil there is very varied but mostly chalky, of volcanic origin. The older vineyards are trained using the pergola Trentina system, planted with about 3,000 vines per hectare, whereas the newer ones use the single Guyot system with 5,000 plants per hectare. The vines are 32 years old on average.

The 2024 harvest confirmed the importance of strategic agronomic choices, particularly the cultivation in hilly areas, which are essential for ensuring the quality and health of the grapes. After a mild winter and a rainy spring with below-average temperatures, the summer saw a sudden increase in heat, requiring careful water management to avoid stress on the vines. September brought milder temperatures and significant day and night temperature variations, favouring aromatic complexity. The resulting grapes were healthy and high-quality thanks to a balanced ripening.

The hand-harvested grapes were destemmed before going through a soft-pressing. Fermentation occurred at 25-31ºC in temperature controlled stainless-steel tanks and lasted nine days. The wine was then held in stainless-steel tanks until bottling in mid-February, spending a further two months in bottle before release.

The Allegrini family estate covers 120 hectares of vineyard in the heart of the Valpolicella Classico area. The family has been growing grapes here for six generations, but the estate in its current form was founded by Giovanni Allegrini. When he passed away in 1983, it passed to his three children, who ran it together until Walter's death in July 2003. Franco now looks after the vineyards and is the winemaker, and Marilisa is director of marketing.