The Allegrini `Palazzo della Torre’ is a highly structured, ruby red wine with purple hues. It offers enticing aromas of cherry and dark chocolate, and notes of vanilla, cloves and black pepper on the nose and palate. It’s velvety texture and silky tannins are balanced by refreshing acidity, making it an elegant and harmonious choice. This wine is perfect for pairing with risotto with mushrooms and sausage, pasta Amatriciana and Carbonara. Also ideal withplatters of ham and culatello, pork loin, roast veal, Parmigiano Reggiano and matured Monte Veronese cheese.

If you wished to do so then you could comfortably allowAllegrini `Palazzo della Torre’ to age for more than ten yearswhenit will develop wider complexity and elegance.

About the Producer

The Allegrini family estate covers 120 hectares of vineyard in the heart of Valpolicella Classico. Although they have been growing grapes here for centuries, Giovanni Allegrini was the first to bottle the wines. After his death in 1983, Giovannis passion for and commitment to quality wine was passed onto his children Walter, Marilisa, and Franco. They worked together to build on his legacy until Walters death in 2003. Franco looked after the vineyards and the winemaking, while Marilisa has always overseen sales and marketing. Franco sadly passed away in 2022 but was a pioneer in Valpolicellas quest for quality. From the 2007 vintage, he sacrificed the Classico status of the Valpolicella and bottled the wine under Stelvin to eliminate cork taint and random oxidation problems as much as possible, forging a path that many others have followed since.

Vineyard and Winery

Palazzo della Torre covers 26 hectares of east-facing vineyards planted between 1962 and 1989, situated at an average altitude of 240 metres above sea level. Vines are trained using the Guyot system and planted at a density of 3,000 vines per hectare. The entire area is terraced by traditional dry-stone walling called marogne in local dialect, a highly characteristic example of rural architecture. The subsoil is primarily composed of marly limestone that encourages the concentration of sugars in the grapes while maintaining a good degree of acidity.

Allegrini uses the modern version of the traditional ‘ripasso’ technique for Palazzo della Torre, drying a proportion of the grapes in the ‘Terre di Fumane’ drying centre to intensify the character of this vineyard. The fresh grapes were destemmed and pressed immediately after harvest while the dried grapes underwent the same process in the second half of December. Fermentation took place in temperature controlled stainless-steel tanks in 2 stages: the first at controlled temperatures of between 25 and 29C for 10 days, the second at temperatures ranging from 8 to 10C for 15 days. The wine was then aged in second use barriques for 15 months before being blended and bottled.