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Allegrini Palazzo della Torre IGT 2016 £21.95
ALLEGRINI PALAZZO DELLA TORRE IGT
The Allegrini family estate covers 100 hectares of vineyard in the heart of the Valpolicella Classico area. The family has been growing grapes here for six generations, but the estate in its current form was founded by Giovanni Allegrini. When he passed away in 1983, it passed to his three children, who ran it together until Walter's death in July 2003. Franco now looks after the vineyards and is the winemaker, and Marilisa is director of marketing.
Palazzo della Torre covers 26 hectares of east-facing vineyard planted between 1962 and 2013, situated 240 metres above sea level. Allegrini purchased this vineyard in 1978. Soils are cretaceous and calcareous, with Pergola Trentina trained vines planted at 3,000 vines per hectare.
Franco Allegrini used the modern version of the traditional 'ripasso' technique for Palazzo della Torre, drying a proportion of the grapes in the 'Terre di Fumane' drying centre, to intensify the character of this vineyard. The grapes that were dried were hand picked at the beginning of September, and the grapes vinified immediately were picked at the end of the month. 70% of the grapes picked were vinified immediately and 30% were left to dry until the second half of December when they were vinified and then refermented with the wine from the fresh grapes. The wine spent 15 months in second-use barriques, and was blended together for two months, then aged for a further seven months in bottle.
Ruby red in colour, Palazzo della Torre has enticing aromas of cherry with rich dark chocolate notes. Velvety in texture, it is well-balanced and offers ripe, juicy dark fruit, with silky tannins and refreshing acidity.
2016 is a great year out of Italy across the board. The vinatge isn't currently reviewed, but this is what they said about the 2015:
RobertParker.com: 90+ Points
Here is one of the best sellers from the Allegrini portfolio of wines. The 2015 Palazzo della Torre is a popular blend of 40% Corvina Veronese, 30% Corvinone, 25% Rondinella and 5% Sangiovese. A third of the fruit see appassimento for 90 days, and the rest is fermented as fresh grapes. The air-dried grapes are fermented in December, and the blend is made before the wine goes into neutral barrique for 15 months of aging. You get dried fruit aromas with tobacco and sweet spice. Production is large with 500,000 bottles released.