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Tertiary Notes: Dried Fruit
Origin & Awards
Origin: Veneto, Italy
Grape: Corvina Blend
Fermentation: Heavy Wood
Awards: >90 pts
Serving Temperature: Best served at 18 degrees.
Asian Food Pairing: siobak, kway chap, Shabu beef bowl
Western Food Pairing: Pair with risotto flavoured with saffron, porcini mushrooms and pork, parma ham and fine-cured Zibello pork loin, lasagna, grilled meats and roasts, medium-matured cheeses (Parmesan, pecorino or Monte Veronese).
Allegrini Palazzo della Torre 2018 (Ripasso)
Allegrini Palazzo della Torre grape varietals: 40% Corvina, 30% Corvinone, 25% Rondinella and 5% Sangiovese.
Mmmmm... Tastes like black forest gateaux! Deep scarlet colour with purple hues. Enticing aromas of dense dried cherry with hints of dark chocolate, cloves, cinnamon and vanilla. Smooth and velvety texture with juicy dark chocolate and cherry flavours, silky tannins and a refreshing acidity. The finish is long with an aftertaste of sweet raisins and marzipan.
This is Allegrini’s take on Ripasso, or "Poor Man's Amarone". Whilst other expressions use Amarone pomace, this wine is made from a portion of specifically dried grapes. Palazzo della Torre covers 26 hectares of east-facing vineyard planted between 1962 and 1989, situated at an average altitude of 240 metres above sea level. The vineyard soil varies but is mostly clay and chalk.
The hand-picking of grapes happens in two sweeps. The first round occurs during mid-September and the grapes go through destemming, presing and vinification immediately. The second round happens in the second half of December and the grapes go to the 'Terre di Fumane' centre for drying. The dried grapes (30%) are added to the main (70%) portion of the wine, then refermented in cask. The wine spent 15 months in second-use barriques, and was blended together for 2 months, then aged for a further 7 months in bottle before release.
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AWARDS & ACCOLADES
What a beautiful red with lots of rich, ripe fruit, showing blackberry, walnut, dried-fruit, fig.
- 90 POINTS
Aromas of ripe dark-skinned fruit, camphor and crushed herb form the nose of this blend of Corvina, Corvinone, Rondinella and Sangiovese. On the taut, medium-bodied palate, firm, fine-grained tannins accompany raisin, prune and licorice. Drink through 2023.