($18): Allegrini, a leading Veneto producer, has adapted Amarone-like vinification to this wine, a blend of mostly Corvina and Rondinella, the grapes commonly used for Valpolicella.  A small proportion of grapes are dried and added to the fresh wine the following fall, which starts another fermentation, which adds extra oomph to the wine.  Think of it as Valpolicella on steroids.  It conveys a richness and pluminess with a lingering delicate and subtle sweetness.  Bright vibrant acidity keeps it in balance.  Polished and glossy, drink it this winter with hearty spicy fare.
89 Michael Apstein Feb 23, 2016