||40% Corvina, 25% Rondinella, 5% Sangiovese, 30% Corvinone
||Fumane di Valpolicella (VR)
||Altitude: 240 m. (787 ft) a.s.l. Exposure: East-Southeast.
|Composition of the land
||Varied, but mostly clayey and chalky.
||1 st Fermentation: 25- 29° C (77-84°F)/10 days, 2nd Fermentation: 8-22°C (46- 72°F)/approx. 15 days.
||The fresh grapes were de-stemmed and pressed in September while the dried grapes underwent the same process in the second half of December.
||Malolactic fermentation: In mid-April in barriques. 15 months in second-use oak barriques, blended together for 2 months and then bottle-aged for 7 months.
||Palazzo della Torre easily pairs with various Italian dishes, above all risottos, especially those flavoured with saffron, porcini mushrooms and pork; classic dishes such as pasta with Amatriciana and Carbonara sauces, baked lasagna, gnocchi with gorgonzola cheese and walnuts; grilled meats and roasts.
||Price Allegrini Palazzo della Torre 2016 HK$ 210.00