Palazzo della Torre 2020 Igt Veronese - Allegrini

Allegrini

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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, and protected to the north by the Lessini mountains. The origins of wine production in this area date back to antiquity, having always been an area of vineyards, as can also be deduced from its name, which in Latin means "valley of many cellars." The cultivations are in mainly hilly areas with a temperate climate, which is very favorable for the growth of vines. The grapes from which it is produced are mostly the indigenous Corvina and Rondinella, and there is then a small percentage of Sangiovese. The soil is predominantly calcareous in composition, especially at a depth of one meter, this promotes a good acid content in the grapes.To obtain the final result characteristic of this particular red wine, the technique of refermentation is used.Two vinification processes are therefore necessary, one carried out at the first harvest and involving the drying of the grapes, and a second that takes place a month later and in which the grapes are immediately subjected to fermentation. Eventually the two products are blended for the second fermentation and placed in French oak barrels for 15 months, then they are bottled and aged for another 7 months. Thanks to this processing, Palazzo della Torre, like the historic Allegrini production, preserves and enhances its typical organoleptic characteristics of wines with hints of red fruits obtained with the addition of dried grapes.Ruby red with violet hues.Hints of raisins, which are echoed by sophisticated notes of vanilla, black pepper, cloves and cinnamon.Velvety, the tannins are soft and the finish is long and persistent.

 

Name Allegrini Palazzo della Torre 2020
Type Still red
Classification
IGT Veronese
Year 2020
Format 0.75 l Standard
Country
Italy
Region Veneto
Grape varieties 40% Corvina, 25% Rondinella, 5% Sangiovese, 30% Corvinone
Location Fumane di Valpolicella (VR)
Climate Altitude: 240 m. a.s.l. Exposure: East/south-east.
Soil composition. Very varied, mostly clayey,calcareous and rich in skeleton.
Breeding system Guyot, Pergola.
No. of plants per hectare 3000
Fermentation temperature 1st fermentation 25/29 °C, 2nd fermentation 8/22 °C.
Fermentation period 1st fermentation 10 days, 2nd fermentation about 15 days.
Vinification Crushing and destemming of fresh grapes carried out in September, crushing and destemming of raisin grapes carried out in the second fortnight of December Fermentation: In stainless steel at controlled temperature.
Aging Malolactic fermentation.: naturally carried out in mid-April in barrels. : Maturation in second-passage French oak barrels for 15 months, mass for 2 months and aging in bottle for 7 months.
Grade alcohol 13.50% by volume
Total acidity 5.50 gr/L
PH 3,50
Residual sugars 3.80 g/L
Dry extract 30.60 gr/L
Production vintage 500,000 bottles
Sulfites Contains sulfites
Matching It pairs easily with many Italian dishes including risottos, excellent ones with saffron, porcini mushrooms and pork chop; classic pastas, such as Amatriciana and Carbonara, lasagna pie and gnocchi with gorgonzola and walnuts; grilled meats and roasts.
More This is one of the wines that has made Allegrini's production famous throughout the world. The vineyard surrounds Villa Della Torre, a splendid Renaissance mansion owned by the family, and yields a red of good body capable of aging for at least a decade. The composition of the grapes refers to the historic Corvina, Corvinone and Rondinella to which a small percentage of Sangiovese is added. A selected part of the harvested Corvinone is dried until December, then blended with the base vinified from fresh grapes. The result is a red velvety and harmonious where the fruit shows itself ripe and pulpy.

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