Allegrini Palazzo Della Torre 2011
Had this with dinner at Del Frisco's Eagle in Dallas. This one from Wine.com seems very accurate to me - '"One of the brightest and most consistent stars from the Allegrini portfolio, the 2011 Palazzo della Torre does a great job in framing local flavors with the current and future favored global drinking style- soft, ripe and smooth, but not overtly oaky or extracted. Medium to bright ruby in color; fresh, fine and pleasing ripe fruit aromas, excellent persistence; medium bodied, nicely built on the palate, layered and rounded; dry, soft acidity, good balance; lively and pert red fruit flavors; fresh and bright aftertaste.' Tobacco, Paper, Fig, and Bitter Chocolate with nice bit of dryness. A great restaurant buy - $50 for an outstanding bottle.
Black and blue fruits on the nose even if a bit shy. A rather heavy dark cherry on the palate followed by enough acid to balance and finished rather long with mouth drying tannins, Reminded me a bit of a tannat blend. Interesting and different.
External Reviews for Allegrini Palazzo Della Torre
The IGT Veronese 2011 Palazzo della Torre is a blend of 70% Corvina Veronese, 25% Rondinella and 5% Sangiovese. The fruit is round and soft with ample padding from ripe cherries and wild berries ripened under the warm 2011 summer sunshine. Palazzo della Torre rests in neutral oak for 15 months for color and aroma stabilization.
Gushing with dried oregano, spice and juicy sun-dried berry and cherry fruit, this tangy red is highly aromatic and framed by lightly grippy tannins. Corvina, Rondinella and Sangiovese. Drink now through 2018. 30,000 cases imported.
The vineyard surrounds Villa della Torre, a splendid masterpiece of Renaissance architecture now owned by the family, and produces a full-bodied red wine with aging potential of at least ten years. The blend is the historic combination of Corvina and Rondinella with the addition of a small quantity of Sangiovese. A small percentage of the harvested grapes are left to dry out until December, then added to the previously vinified fresh grapes. The result is a velvety, well-balanced red wine that offers profound, mature fruit. Description: With over five centuries of winegrowing tradition, Allegrini is the most-awarded winery in the Veneto and one of the foremost wine estates in Italy. The Allegrini family’s emphasis on single vineyard expressions of local grape varieties has drawn renewed interest in the Veneto, while their innovations in appassimento winemaking have made the estate’s classic Amarone and Valpolicella wines widely recognized benchmarks for excellence. About the Region: With some 247 acres of vineyards in the Valpolicella Classico, the Allegrinis craft a collection of wines that speak of the remarkable sites where they’re grown, vineyards whose unique micro-climates, soils and aspects contribute distinctive personality to the wines. The climate in the Valpolicella region’s Fumane is characterized by ideal factors and near-constant ventilating winds from Mount Pastello in the north. Nearby Lake Garda offers warmer, mitigating air currents and contributes to desirable warm temperatures. South-easterly exposure and hillside vineyard locations at elevations of 590-919 ft. allow for optimal sun penetration, and a mixture of older vines and more recent plantings find their home in extremely varied soils driven by clay and calcerous elements. Vine density is approximately 1,100 vines/acre for older sections, and 2,000 vines/acre for newer vines. Viticulture Notes: Seasonal development was excellent this year, with ideal day-to-night temperature ranges that effectively preserved the aromatic properties of the grapes until around the 10th of August. The scorching heat wave in the following two weeks damaged grapes most exposed to the sun, so we immediately set about removing these bunches. Approximately two inches of rain fell in late August/early September, and was a godsend enabling the vines to recover their vigour and the weather to improve, with a return to day/night temperature ranges similar to those previously experienced. Harvest began in early September, and this vintage exhibits fine extract together with an wide range of aromas. The wines are broad and intense on the nose, enabling us to say that the harvest in Valpolicella Classica – though a little early and with a 10% lower-than-average yield – is one of the most promising in recent years. Winemaking Notes: Grapes were hand-picked in early September, and de-stemmed and pressed prior to fermentation. The must was then fermented in temperature controlled stainless steel tanks first at temperatures ranging from 77 to 84 degrees Fahrenheit for approximately ten days, followed by a second round of fermentation at temperatures ranging from 46 to 72 degrees Fahrenheit for fifteen days. The wine was aged in second-use oak barrels for fifteen months, blended together for two months and then bottle-aged for seven months. Varietal Content: 70% Corvina Veronese 25% Rondinella 5% Sangiovese Titratable Acidity: 6.1g/100ml pH: 3.71 Alcohol Level: 13.85% Residual Sugar: 5.4g/100ml