Allegrini
Palazzo della Torre 2023
| Denomination | IGT Veronese |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 40% Corvina, 30% Corvinone, 25% Rondinella |
| Aging | Aged in French oak barriques for 15 months (second use) and refined in bottle for 7 months; malolactic fermentation carried out naturally in barrique. |
- Name and vintage: Veronese IGT 2023, still red wine with an alcohol content of 13.5%
- Grape varieties: Corvina, Corvinone and Rondinella, with a percentage of slightly dried grapes
- Vinification: double refermentation and fermentation in stainless steel at controlled temperature
- Ageing: 15 months in French oak barriques followed by 7 months in bottle
- Aroma and taste: notes of cherry, plum, raisin and spices, with delicate tannins
Description
What kind of wine it is
Palazzo della Torre by Allegrini is a still red wine with a Typical Geographical Indication from the Veronese area, created from a skilful blend of Corvina, Corvinone and Rondinella. It stands out for a winemaking technique that combines fresh grapes with a portion that has been slightly dried. The result is a harmonious glass, with a moderate body and gentle tannins that create a pleasant balance between depth and freshness. On the nose, it offers intense aromas of cherry, plum, raisin, vanilla and balsamic notes, making it an excellent companion at the table for flavourful first courses, grilled meats and blue cheeses.
Where it comes from
The grapes ripen in the hillside vineyards of the Valpolicella Classica, located between Fumane, Sant’Ambrogio and San Pietro in Cariano. This area, situated between Verona and Lake Garda, benefits from the natural protection of the Lessini Mountains. The vineyards, positioned at 530 metres above sea level with a south-east exposure, enjoy a temperate climate that encourages optimal grape development. The wine’s identity is deeply linked to the composition of the soil, characterised by limestone, clay and a rich presence of stony skeleton. This particular geological nature allows the vines to maintain a good level of acidity, defining a dynamic flavour profile.
How it is produced
The process follows a complex two-stage refermentation technique. After manual harvesting, the fresh grapes ferment in stainless steel at a controlled temperature. A second portion of the bunches undergoes slight drying before being vinified in winter. The union of the two musts into a single blend initiates the second fermentation, followed by the natural malolactic fermentation. Maturation continues for fifteen months in French oak barrels, concluding with a careful ageing period of seven months that gives the wine its full structural harmony.
History and Curiosities
Born in the historic Valpolicella, the Palazzo della Torre 2023 embodies the excellence of the Allegrini family, winemakers since the 16th century. This elegant Veronese IGT stands out for its exclusive refermentation technique, skilfully combining the must of fresh grapes harvested in September with select bunches partially dried until December. The meticulous ageing process of fifteen months in oak barriques and seven in bottle delivers a velvety sip, enriched by intriguing spicy notes. A true oenological masterpiece, awarded 93 points by James Suckling.
Awards
-
2023
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1854
- Oenologist: Paolo Mascanzoni e Lorenzo Fortini
- Bottles produced: 850.000
- Hectares: 150
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
| Name | Allegrini Palazzo della Torre 2023 |
|---|---|
| Type | Red green still |
| Denomination | Veronese IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 40% Corvina, 30% Corvinone, 25% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Allegrini |
| Story | History and Curiosities Born in the historic Valpolicella, the Palazzo della Torre 2023 embodies the excellence of the Allegrini family, winemakers since the 16th century. This elegant Veronese IGT stands out for its exclusive refermentation technique, skilfully combining the must of fresh grapes harvested in September with select bunches partially dried until December. The meticulous ageing process of fifteen months in oak barriques and seven in bottle delivers a velvety sip, enriched by intriguing spicy notes. A true oenological masterpiece, awarded 93 points by James Suckling. |
| Origin | Hills of Fumane, Sant’Ambrogio and San Pietro in Cariano (Valpolicella Classica, province of Verona), Veneto, Italy |
| Climate | Temperate climate |
| Soil composition | Very varied, mostly clayey and calcareous, rich in stony framework |
| Cultivation system | Guyot, Pergola |
| Plants per hectare | 3000 |
| Harvest | September (first harvest) and second half of December (dried grapes) |
| Fermentation temperature | 1st fermentation 25–29°C; 2nd fermentation 8–22°C. |
| Fermentation | 1st fermentation: 10 days; 2nd fermentation: about 15 days |
| Production technique | Two-stage refermentation technique with partial drying of the grapes |
| Wine making | Crushing and destemming of fresh grapes in September and of partially dried grapes in the second half of December; fermentation in stainless steel at controlled temperature with double refermentation (two vinifications), blending of the two wines and a second fermentation; natural malolactic fermentation in April; maturation for 15 months in French oak barriques and refinement for 7 months in bottle. |
| Aging | Aged in French oak barriques for 15 months (second use) and refined in bottle for 7 months; malolactic fermentation carried out naturally in barrique. |
| Total acidity | 5.5 gr/L |
| PH | 3.5 |
| Residual sugar | 3.8 gr/L |
| Dry extract | 30.6 gr/L |
| Allergens | Contains sulphites |