Allegrini's Amarone Classico Magnum is the result of extensive research aimed at creating a complex and rich wine that preserves the fruity aromas of the original grapes, preserving the original fragrance of the fruit. During the manual harvest, the healthiest and ripest bunches of Corvina, Corvinone, Rondinella, and Oseleta grapes are selected, which are then dried in separate drying rooms until December. During this period, the grapes dehydrate, losing approximately 40% of their weight and concentrating sugars and aromas. In the first weeks of January, the grapes are pressed and fermented in stainless steel tanks at a controlled temperature of 8-22°C, with maceration on the skins lasting approximately 25 days, accompanied by frequent pumping over. The wine then ages in new barriques for 18 months, for another 7 months after blending, and completes its refinement period with at least 14 months in bottle, which in this case is in magnum format to best appreciate all its nuances.