This wine bears the name of the vineyard that surrounds Villa della Torre Allegrini. It was the forerunner of the double fermentation method: the bold insights of Franco Allegrini have created a wine with a strong personality that is also extremely versatile. Acclaimed by the world’s leading wine guides and magazines, Palazzo della Torre is one of the wines that has made Allegrini famous internationally.
The wine is produced using the double fermentation technique. Most of the grapes are vinified as soon as they are harvested, while the remainder is set aside to partially dry (appassimento). In January, the wine, blended with the pressed, dried grapes, undergoes a second fermentation. It is then aged in French oak barriques for 15 months. The ageing process continues in large casks for 2 months and then for 7 months in the bottle.
This wine is elegant and well balanced, with a good structure and aroma. Ruby red in colour with purplish hues, it opens with refined notes of vanilla, black pepper, cloves and aromas of raisined grapes. It is velvety on the palate, with soft tannins and a long and lingering finish.
Palazzo della Torre pairs perfectly with risotto with mushrooms and sausage, Amatriciana and Carbonara pasta dishes, platters of ham and dry-cured pork, roast pork and veal, Parmigiano Reggiano and Monte Veronese cheese. Serve at 18°C and open one hour before serving.
40% Corvina Veronese 30% Corvinone 25% Rondinella 5% Sangiovese
The wine is produced using the double fermentation technique. Most of the grapes are vinified as soon as they are harvested, while the remainder is set aside to partially dry (appassimento). In January, the wine, blended with the pressed, dried grapes, undergoes a second fermentation. It is then aged in French oak barriques for 15 months. The ageing process continues in large casks for 2 months and then for 7 months in the bottle.
This wine is elegant and well balanced, with a good structure and aroma. Ruby red in colour with purplish hues, it opens with refined notes of vanilla, black pepper, cloves and aromas of raisined grapes. It is velvety on the palate, with soft tannins and a long and lingering finish.
Palazzo della Torre pairs perfectly with risotto with mushrooms and sausage, Amatriciana and Carbonara pasta dishes, platters of ham and dry-cured pork, roast pork and veal, Parmigiano Reggiano and Monte Veronese cheese. Serve at 18°C and open one hour before serving.
40% Corvina Veronese 30% Corvinone 25% Rondinella 5% Sangiovese