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This is one of the wines that has made Allegrini famous throughout the world. The vineyard surrounds Villa della Torre, a splendid masterpiece of Renaissance architecture now owned by the family, and produces a full-bodied red wine that has an ageing potential of at least ten years. The blend is the historic combination of Corvina, Corvinone and Rondinella with the addition of a small quantity of Sangiovese. A small percentage of the harvested Corvinone is left to dry until December and then added to the previously vinified fresh grapes. The result is a velvety, well-balanced red wine that proffers mature, pulpy fruit.
2015 Vintage: the vintage was characterized by fairly high temperatures and healthy grapes that were perfectly intact at harvest time. The ripening phase required two emergency irrigations in the upper hillside vineyards and also benefitted from the timely rainfall of 20th August, which helped maintain the physiological balance of the vines, resulting in the complete aromatic and phenolic ripening of the grapes. The absence of rain, except on two days, during the harvest period meant that the work was carried out easily and almost without interruption. The forecast is that vintage 2015 wines will be complex and long-lived, characterized by slightly above average alcohol content and a good balance between acidity and extract.
Production area: Fumane di Valpolicella, Podere Palazzo della Torre e altri vigneti di proprietà.
Grapes: Corvina Veronese 40%, Corvinone 30%, Rondinella 25%, Sangiovese 5%
Altitude: 240 metres (787 ft) above sea level
Exposure: East/ Southeast
Soil: varied, but mostly clayey and chalkyTraining system: Guyot, Pergola Trentina.
Density of planting: 3,000 vines/ hectare (1,214 vines/acre)
Vinification: the fresh grapes were de-stemmed and pressed in September while the dried grapes underwent the same process in the second half of December. Fermentation at temperature controlled stainless steel tanks: 1st Fermentation: 25- 29° C (77-84°F)/10 days, 2nd Fermentation: 8-22°C (46- 72°F)/approx.15 days: Malolactic fermentation in mid-April in barriques.
Ageing:15 months in second-use oak barriques, blended together for 2 months and then bottle-aged for 7 months.
Colour: ruby red in colour with purple hues.
Bouquet: it offers light hints of raisins, sophisticated notes of vanilla, black pepper, cloves and cinnamon.
Taste: it has a long, velvety finish and soft tannins. This wine is elegant and well balanced, with a good structure and aroma.
Total acidity: 5.5 g/l
Residual sugars: 3.8 g/l
Dry extract: 30.6 g/l