The wine is made using an innovative take on the 'ripasso' technique. Most of the grapes are vinified at harvest time, while the rest are set aside to partially dry. In January, the wine blended with the juice from the raisined grapes undergoes a second fermentation.
Grapes: Corvina Veronese 40%, Corvinone 30% (appassita), Rondinella 25%, Sangiovese 5%
Serving temperature: 18°C
Vineyard location: Fumane di Valpolicella – Palazzo della Torre vineyard, 26.39 hectares (65 acres ) planted between 1962 and 2013
Altitude: 240 metres (787 f t) above sea level
Soil characteristics: Varied, but mostly clayey and chalky
Training system: Pergola Trentina
Average age of the vines: 41 years
Vinification and ageing
Harvest: Manual harvest starting from September 10th of grapes to be set aside for drying; beginning of October for grapes to be vinified immediately. Vinification: The fresh grapes were de - stemmed and pressed in September while the dried grapes underwent the same process in the second half of December.
Fermentation: In temperature controlled stainless steel tanks Fermentation temperature and duration : 1 st Fermentation: 25 - 29°C (77 - 84°F)/ 10 days, 2 nd Fermentation: 8 - 22°C (46 - 72°F )/ approx. 15 days Malolactic fermentation: In mid - April in barriques
Ageing: 15 months in second - use oak barriques, blended together for 2 months and then bottle - aged for 7 months
Alcohol content: 13.90% Vol
Tasting notes: This is one of the wines that has made Allegrini famous throughout the world. The vineyard surrounds Villa della Torre, a splendid masterpiece of Renaissance architecture now owned by the family, and produces a full - bodied red wine that has an ageing potential of at least ten years. A small percentage of the harvested grapes are left to dry out until December and then added to the previously vinified fresh grapes. The result is a velve ty, well - balanced red wine that proffers mature, pulpy fruit.
Food pairings: This wine is a deep ruby red and easily pairs with various Italian dishes, above all risottos, especially those flavoured with saffron, porcini mushrooms and pork; classic dishes such as pasta with Amatriciana and Carbonara sauces, baked lasagna, gnocchi with gorgonzola cheese and walnuts; grilled meats and roasts. This wine also excels when matched with Parma ham and fine - cured Zibello pork loin, as well as medium - matured cheeses, especially Parmigiano Reggiano, pecorino and Monte Veronese . The delightful aroma of raisined grapes is enhanced if the wine is served at 18° C in a large wine glass.
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