Palazzo della Torre is Allegrini’s take on the Valpolicella 'Ripasso' method; however it is made from a portion of grapes dried specifically for this wine and not from the the Amarone pomace as is the case in other expressions. The portion of grapes that are dried do so in the 'Terre di Fumane' drying centre, to intensify the character of the vineyard. 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 before release. A blend of Corvina (40%), Corvinone (30%, Rondinella (25%) and Sangiovese (5%) Palazzo della Torre offers enticing aromas of dried cherry and hints of cloves, cinnamon and vanilla. The palate is velvety in texture, well-balanced and offers ripe, juicy dark fruit, with soft tannins and refreshing acidity.
