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The Allegrini family estate encompasses 70 hectares of vineyard situated in the heart of the Valpolicella Classico ar...Read more...
Very under rated wine, this was just compared to Zenato Ripassa Baby Amarone and majority of people chose this over the Zenato. Rich nose with a bi... Read more
30% of the grapes for this wine are heald back to be dried on straw mats. Luscious cherries, chocolate, coffee. This ripasso method gives the wine ... Read more
Wow. One of my favorite Italian wines, period. Drank one and put one away for a year or so..can't wait to open it for a great drink then. Read more
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Food Pairings for Allegrini Corvina Blend Veronese IGT la Poja
Very under rated wine, this was just compared to Zenato Ripassa Baby Amarone and majority of people chose this over the Zenato. Rich nose with a bit of dirt, earth, vanilla, and a touch of smoke on the finish.
30% of the grapes for this wine are heald back to be dried on straw mats. Luscious cherries, chocolate, coffee. This ripasso method gives the wine added depth and complexity and power.
Wow. One of my favorite Italian wines, period. Drank one and put one away for a year or so..can't wait to open it for a great drink then.
Opulent, intense fruit; almost New World in style.
smooth, rich, fruity and absolutely delicious. This wine is reminiscent of a Amarone with port like qualities, minus the hefty price tag. This is my current favorite and go to wine for all occasions.
Fantastic slow weekend evening wine, great full-bodied wine with rich currants and a smokey nose.
External Reviews for Allegrini Corvina Blend Veronese IGT la Poja
Allegrini's Palazzo della Torre (70% Corvina, 25% Rondinella, 5% Sangiovese) has long been one of my favorite ripasso-style wines and the 2004 is another winner. It reveals a plump, juicy personality loaded with perfumed, jammy fruit, roasted coffee beans and new leather. Although it is absolutely irresistible today, a few additional months of bottle age should help soften the wine further. It is a gorgeous effort at this level and a terrific value. Allegrini employs a unique variation of the ripasso technique for its Palazzo della Torre. The traditional method calls for the wine to undergo a second fermentation on the skins that are leftover from the vinification of the Amarone. The estate believes that this method leads to oxidized wines. Instead Allegrini dries a portion of the grapes (around 30%) and ferments them separately in the same style as an Amarone, then adds that wine to the larger portion of the wine, which is fermented in the conventional manner.
A blend of grapes including traditional Corvina and Rondinella undergoes air-drying for extra-rich concentration and intensity. That, with careful oak aging, has shaped a richly textured, dense wine that would pair with game meat or bean soup with smoked bacon. It shows raw, slightly chewy tannins on the close.
The Allegrini family has been in agriculture since before the 16th century. Palazzo della Torre is one of their most beautiful estates in all of Valpolicella. The grapes grown here reach their full potential with little disturbance. The Palazzo della Torre is a blend of Corvina Veronese, Rondinella and Sangiovese. It is a smooth, full-bodied wine that is made in an interesting ripasso stylehellip; 75% of the grapes are vinified normally while the other 25% is set aside to dry out until December. Then the two are reintroduced and fermented together, creating a gorgeous, deep ruby red wine with a berry and distinct raisin perfume. Upon mouth entry, it is bursting at the seams with intense cherry, plums and raisins. It pairs beautifully with smoked pork, portobello mushroom risotto or a mixed grill. This wine can be drunk now or aged for the next 10 years. I just couldnrsquo;t wait that long!
Enticing scents of chocolate, espresso, dark fruit, licorice and new leather emerge from the boisterous 2007 Palazzo della Torre. The fruit is sumptuous as always, but in 2007 Palazzo della Torre is not quite as approachable upon release as it usually is. Another year or two in bottle should help smooth some of the slightly rough edges that are present today. There is enough balance and elegance in the finish to suggest this will drink well for a number of years. Palazzo della Torre is made from 70% Corvina, 25% Rondinella and 5% Sangiovese, all traditional Veneto grapes. Approximately 30% of the fruit is air-dried, Amarone-style. The fermenting juice from those grapes is added to the rest of the juice to give the wine an extra dimension of richness and body. Anticipated maturity: 2012-2017.
Allegrinirsquo;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. Anticipated maturity: 2008ndash;2011.
The 2006 Palazzo della Torre comes across as somewhat restrained for this wine. This is a very polished, elegant Palazzo della Torre with pretty layers of mocha, spices and new leather that add complexity to the fresh, vibrant fruit. Palazzo della Torre is 70% Corvina Veronese, 25% Rondinella and 5% Sangiovese. The addition of 30% dried fruit (Amarone style) adds an extra dimension of complexity. The retro 1970's label is also quite attractive. Anticipated maturity: 2010-2016.
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. Best after 2010.
The Allegrini family estate encompasses 70 hectares of vineyard situated in the heart of the Valpolicella Classico area. The Allegrini family have been growing grapes in Valpolicella for several generations, though the estate in its current form was founded by Giovanni Allegrini. When he died in 1983, the estate passed to his three children who ran it together until Walter’s death in July 2003. Franco now looks after the vineyards and is the winemaker, and Marilisa is director of marketing. Located at the top of Podere La Grola, Sant’Ambrogio di Valpolicella, the vineyard comprises 2.65 ha planted in 1979 at 310 metres above sea level, with south-east exposure. The soil is welldrained calcareous (78.5% chalk) and stony. Soils are marginally alkaline and combine with the active limestone content to reduce the vines’ vigour. Double Guyot trained vines with about 4200 vines per hectare, with the average age of 21 years. The yield is 42 Hl/Ha. This 100% Corvina Veronese is intense ruby red in colour. This wine has complex aromas of blackberries and spices on the nose. Full-bodied, intense and elegant on the palate with fruit, tannin and acidity all perfectly integrated, and the great length characteristic of a really high quality wine.
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