Allegrini Palazzo della Torre 2005
Other Red Blends from Veneto, Italy
Dense and deep ruby red in color, Palazzo della Torre is loaded with luscious aromas of currant, blackberry and licorice. Full-bodied and rich it is a classic accompaniment to grilled or roasted meats and barbecued ribs.
"Allegrini's Palazzo della Torre is often an irresistibly stylish wine, as it is again in 2005. This opulent, generous red is loaded with jammy dark cherries, chocolate, spices and sweet toasted oak. Palazzo delle Torre is a blend of 70% Corvina Veronese, 25% Rondinella and 5% Sangiovese. A portion of the fruit for this wine (30%) is left to air-dry on racks (Amarone-style) until December, when it is fermented and subsequently added to the rest of the wine, which is fermented normally. The addition of the wine from the dried fruit gives Palazzo della Torre an uncommon level of richness, density and complexity."
"Aromas of currant and forest fruits blend with chocolaty notes, which follow through to a full-bodied palate, with ripe, chocolate-coated tannins, giving a long, tasty finish." 88 Points
The Wine Advocate - "Allegrini’s Palazzo della Torre is often an irresistibly stylish wine, as it is again in 2005. This opulent, generous red is loaded with jammy dark cherries, chocolate, spices and sweet toasted oak. Palazzo delle Torre is a blend of 70% Corvina Veronese, 25% Rondinella and 5% Sangiovese. A portion of the fruit for this wine (30%) is left to air-dry on racks (Amarone-style) until December, when it is fermented and subsequently added to the rest of the wine, which is fermented normally. The addition of the wine from the dried fruit gives Palazzo della Torre an uncommon level of richness, density and complexity."
Wine Spectator - "Aromas of currant and forest fruits blend with chocolaty notes, which follow through to a full-bodied palate, with ripe, chocolate-coated tannins, giving a long, tasty finish."
The estate is based in Fumane di Valpolicella, just north of Verona in northeastern Italy. Valpolicella, or "valley of many cellars" is an area crossed from north to south by a series of hills, which in succession form three parallel valleys. These valleys are crossed by steep-sided, narrow river beds which remain dry except during spring thaws or autumn rains.
The Allegrini family has been handing down grape growing and wine producing traditions over many generations, playing a major role in the Valpolicella Classico area for many centuries. Giovanni Allegrini was the founder of the new generation. He was extremely proud to be part of the Valpolicella, and dedicated his many resources and energies to this land. He was among the first in questioning local viticultural techniques, revolutionizing accepted practices, and speaking clearly about quality. He was able to combine the science of enology with strict grape selection, and between 1960 and 1970, made some of the Valpolicella's best wines.
Allegrini's winemaking philosophy is largely based on the concept of "cru" production: a single vineyard dedicated to the production of local varieties destined to become a single wine. These crus have been a success worldwide: The Palazzo della Torre, La Grola and La Poja have set the highest benchmarks for Valpolicella's wines. View all Allegrini Wines
About VenetoView a map of Veneto wineries (vey-NEH-toe)
Notable FactsThe wine of Soave is most common white wine made here. Occasionally you can find an exceptional Soave, but for the most part the wine is easy-drinking and refreshingly pleasant. For the reds, the most popular are Amarone and Valpolicella – both made primarily from the good structured Corvina grape. While Amarone is always made in the recioto method (drying out the grapes to intensify the flavor), Valpolicella has a few different levels. Amarone is made from very ripe grapes, which are then dried and then pressed, producing an opulent, concentrated, full-bodied wine that has a distinctive and powerful taste that stays with you. Not for the lighter fare meal, this wine is almost port-like and delicious with cheese and/or dessert. Valpolicella can also be made in the recioto method, but it's more often found in a dry style – the wine goes up in rank, from Valpolicella to Valpolicella Classico to Valpolicella Classico Superiore. And finally, the bubbly of Veneto – Prosecco. Made from the same-named grape, Prosecco is less fizzy than Champagne and occasionally has a slight sweetness. It's absolutely delicious as a value aperitif.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
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