Amarone della Valpolicella, Corte Giara, Veneto 2020/21 75cl

£42.50 per bottle

£459.00 per case (£38.25 per bottle)







Grape Variety



Game, Roasts

Wine Type

Red Wine, Vegetarian/Vegan

Bottle Cap

Agglomerated Cork



Availability: Limited

Free Local Delivery View Delivery & Returns Info

Bulk deal
Quantity Discount Discounted price
12 + 10% £38.25
Bulk pricing will be applied to package:

Amarone della Valpolicella is one of the most iconic of all Italian wines and the Allegrini family, is probably the most famous Amarone producer. Corte Giara represents a more approachable Allegrini style for what can be an explosively intense wine. Produced from vineyards surrounding Verona, specially selected bunches of grapes (mainly Corvina) are dried in special drying chambers until the January that follows the vintage. The grapes are then pressed and fermented dry. The wine is aged in wooden casks for a minimum of 15 months. Deep red colour with an intensely aromatic nose of dark, dried cherries, forest floor and dried plums. A powerful, rich fruit cake quality on the palate, with structured tannins and long raisin-perfumed finish. Perfect with Duck or Goose.

Delivery Charges

*Local Free Delivery: SL3 and SL4 postcode (Windsor/Datchet)

*Local Free Delivery: All SL (Except SL7), HP9, GU25, TW18, TW19 & TW20 postcodes. (Min. 6 bottles or 1 Hamper or 1 of our selected Wine cases purchased)

  • England and Wales £12.00
  • England and Wales Free Delivery (Over £200 purchased)
  • Northern Ireland £30 (All BT postcodes)
  • Scotland £15.00 (EH, FK, G, KA, KY, ML, DG and TD postcodes)
  • Scottish Highlands and Islands £ 30.00 (All AB; DD; HS; IV; KW; KA27-28; PA; PH; TR21-25; ZE postcodes)

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More Information


Amarone, the most famous of Italy’s dry dried grape wine, is produced from the identical grape varieties (Corvina, Molinara, Rondinella Corvinone and Dindarella) and in the same production zone of Valpolicella. Amarone DOC is made from selected superior whole bunches of grapes which are dried in special drying chambers where the grapes are strungup from the ceiling. The grapes are left to dry until January following the vintage. After the drying process(a weight loss of some 30-40% of the initial weight occurs during this time), the grapes are pressed and fermented dry. The wine is then aged in wooden casks for a minimum of 2 years.