Palazzo della Torre Allegrini
| Sommelier score | 90/100 | 2024 |
| 4 Grappoli AIS |
|
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| James Suckling | 92/100 | 2017 |
| 4 Grappoli AIS |
|
2017 |
| 2 Bicchieri gambero rosso |
|
2017 |
| 3 viti Vitae AIS |
|
2016 |
| Wine Spectator | 89/100 | 2016 |
| Winery | Allegrini |
| Denomination | Veronese Igt |
| Vintage | 2019 |
| Grapes | 70% Corvina Veronese, 25% Rondinella e 5% Sangiovese |
| Alcohol content | 13,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | VR 7290 |
| Winery headquarter | Allegrini - Fumane (VR) - Via Giare, 9/11 |
| Bottle size | Standard bottle |
| Combination | Risotto, Medium-aged cheeses, Sliced beef, Pasta all'amatriciana, Scallops with mushrooms, pork knuckle baked, Fillet with green pepper, Roast meat |
| Region | Venetian (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Rosso Veronese |
The red wine Palazzo della Torre of the Allegrini winery is made by: Corvina Veronese 70%, Rondinella 25% and Sangiovese 5%. These cultivation territory of these vines is the one of the Valpolicella Classico located in the Fumane di Valpolicella town in the Palazzo della Torre estate where the cultivated territory is extended for 26,39 hectares and where the vines were installed between the 1962 and 2013 at 240 meters above the sea level. The exposition is East, South-east. The ground is mostly clay but also calcareous and rich of sand. The cultivation method is the “Grape arbor”.
Characteristics of the red wine Palazzo della Torre
The grapes which compose this wine are the historical Corvina and Rondinella with a little percentage of Sangiovese. A portion of the harvest has to wither until December and then is mixed with the fresh grapes. The result is a red velvety wine very harmonic where there is a marked taste of fleshy and ripe fruit very persistent.
Suggested matches with this red wine from Veneto
The red wine Palazzo della Torre IGT Allegrini is perfect with risotto with saffron, porcini mushrooms and with chopped pork. It is good with classical pastas such as the Amatriciana, the Carbonara, the lasagna and gnocchi with nuts and gorgonzola cheese. It is perfect with roasted and grilled meats. It has to be tried with cold cuts such as the Parma ham, the salted pork and also with medium aged cheeses such as the Parmigiano Reggiano, Pecorino and Monte Veronese. It has to be served at 18°C in wide wine glasses to help the oxidation such as the Ballon or Grand Ballon which mark the raisins aroma.
