Palazzo della Torre 2022

Description

Palazzo della Torre IGT is a still red wine characteristic of the Veneto region, particularly the Valpolicella area, between the province of Verona and Lake Garda, protected to the north by the Lessini Mountains. The origins of wine production in this area date back to ancient times, having always been a vineyard area, as can also be deduced from its name, which in Latin means "valley of many cellars." The crops are grown in predominantly hilly areas with a temperate climate, very favorable to the growth of vines. The grapes used to produce it are mostly the native Corvina, Rondinella, and Corvinone varieties. The soil is predominantly calcareous, especially at a depth of one meter, which favors a good acidity level in the grapes. To obtain the characteristic final result of this particular red wine, the refermentation technique is used, which requires two vinification processes: one carried out during the first harvest and involving the drying of the grapes, and a second one that occurs a month later and in which the grapes are immediately subjected to fermentation. Finally, the two products are blended for the second fermentation and placed in French oak barriques for 15 months, then bottled and aged for another 7 months. Thanks to this process, the Palazzo della Torre, like the historic Allegrini production, preserves and enhances its typical organoleptic characteristics of wines with hints of red fruits obtained from the addition of dried grapes.

Details

Perfume

It offers light hints of raisins and sophisticated notes of vanilla, black pepper, cloves and cinnamon.

Color

Ruby red with purple reflections.

Taste

Velvety, the tannins are soft and the finish is long and persistent.

Serve at:

16 - 18 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Producer

Producer

Allegrini

From this winery

• Start up year: 1854
• Oenologist: Paolo Mascanzoni e Lorenzo Fortini
• Bottles produced: 850.000
• Hectares: 150

Allegrini is one of the most important and authoritative wineries in Italy. Known for its production of Valpolicella Classica, the Allegrini winery boasts one hundred hectares of vineyards located on the hills of Fumane, Sant'Ambrogio and San Pietro in Cariano.

Belonging to the family of the same name since the 16th century, the Allegrini winery is located in the Valpolicella Classica area: in particular, it is situated where vines such as corvina, molinara and rondinella give life to what are considered some of the best red wines of the Peninsula. xtraWine offers numerous bottles of Allegrini Allegrini wines that stand out for their refinement and elegance, very pleasant and capable of enveloping you with every sip, conquering even the most demanding palates. This is due to continuous improvements in production such as the introduction of the use of barriques alongside the traditional large barrels, and even a reduction in the ageing period so as not to alter too much the quality of the grapes used.

Not only Valpolicella, on xtraWine you can find Allegrini wines such as Amarone, Valpolicella and Recioto. Read more

Veneto

Technical Sheet

Name	Allegrini Palazzo della Torre 2022
Type	Red green still
Denomination	Veronese IGT
Vintage	2022
Size	0,75 l
Alcohol content	13.5% by volume
Grape varieties	40% Corvina, 30% Corvinone, 25% Rondinella
Country	Italy
Region	Veneto
Vendor	Allegrini
Origin	Fumane di Valpolicella (Verona).
Climate	Altitude: 240 m. a.s.l. Exposure: East, South-East.
Soil composition	Varied, mostly clay, limestone and rich in skeleton.
Cultivation system	Guyot and trellised "pergola" system.
Plants per hectare	3,000.
Fermentation temperature	1st fermentation 25/29 °C, 2nd fermentation 8/22 °C.
Fermentation	First fermentation for 10 days and second fermentation for about 15 days.
Wine making	The crushing and destemming of the fresh grapes are carried out in September. Then, the dried grapes are crushed and destemmed in the second half of December. The fermentation occurs in stainless steel at a controlled temperature.
Aging	Malolactic fermentation: naturally carried out in mid-April in barriques. Maturation in second-passage French oak barriques for 15 months, mass for 2 months and bottle ageing for 7 months.
Total acidity	5.5 gr/L
PH	3.5
Residual sugar	3.8 gr/L
Dry extract	30.6 gr/L
Allergens	Contains sulphites