The Palazzo della Torre vineyard was planted in the early 1960’s by the Allegrini family who have been growing grapes in the Valpolicella Classico area for six generations.
Differing to the process for Amarone, this is Allegrini’s take on the famous “Ripasso” method, made by separating and drying 30% of the grapes in order to concentrate and intensify the juice. Left drying until the end of December, these shrivelled grapes are then vinified and refermented with the rest of the wine from the original grapes.
The nose is sophisticated with notes of vanilla, black pepper, cloves, cinnamon and underlying raisins from the Ripasso. The palate is elegant with concentrated dark fruit and is rich and silky with soft tannins and a velvety finish.
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