Allegrini Palazzo Della Torre

Allegrini Palazzo Della Torre is a 750ml Veneto IGT red blend bottled at 14% ABV, built on a distinctive double-fermentation technique unique to the Allegrini estate. Awarded 92 points by James Suckling, this wine represents the family’s modern reinterpretation of the traditional ripasso method—using partially dried grapes blended with fresh wine rather than re-fermenting on Amarone pomace.
Quick Facts: ABV: 14%  |  Origin: Veneto IGT, Verona, Italy  |  Style: Appassimento Red Blend  |  Winery: Allegrini
Production & Heritage
The Allegrini family has cultivated vines in the Valpolicella region for generations, becoming one of the most recognized names in Veronese winemaking. Palazzo della Torre takes its name from a 16th-century estate and is composed of 40% Corvina Veronese, 30% Corvinone, 25% Rondinella, and 5% Sangiovese. Roughly 70% of the grapes are harvested and fermented conventionally, while the remaining 30% undergo partial drying—appassimento—at Allegrini’s proprietary Terre di Fumane drying facility. The two wines are then blended together and aged for 15 months in second-use French oak barriques, a process that adds complexity without overwhelming the fruit with new-oak influence.
Tasting Notes
Aroma: Dark ruby in the glass with purplish hues at the rim. The nose opens with dried cherry and blackberry, progressing into clove, black pepper, and a gentle backdrop of vanilla drawn from the oak aging.
Taste: The entry is ripe and fruit-forward, with sour cherry and blackcurrant giving way to plum and mixed herbs at mid-palate. A subtle dried-grape richness surfaces—hallmark of the appassimento portion—while refreshing acidity keeps the wine in balance. Savory notes and a hint of dark chocolate emerge toward the peak.
Finish: Long and persistent, with soft, velvety tannins and lingering echoes of ripe berries and spice. The oak influence recedes gracefully, leaving a clean, slightly peppery close.
How to Drink Palazzo della Torre
Pour at 16–18°C and enjoy on its own; its layered fruit and supple tannins reward patient sipping without any need for decanting beyond 20–30 minutes. The wine’s structure and moderate acidity also make it a natural fit for cocktails and wine-based drinks: a Sangria Roja, where the dried-fruit richness stands up to citrus and brandy; a Kalimotxo, where Corvina’s dark-berry backbone pairs surprisingly well with cola over ice; or a classic Italian Spritz Rosso, combining the wine with bitter liqueur and a splash of soda for a low-ABV aperitivo.
Best For
Introducing a curious drinker to the world of Veronese reds beyond basic Valpolicella
Pairing with a slow-cooked Italian Sunday supper of braised short ribs or osso buco
Gifting a wine enthusiast who appreciates the appassimento tradition without the Amarone price tag
Stocking a versatile weeknight-to-dinner-party red that overdelivers on complexity
Frequently Asked Questions
What does Palazzo della Torre taste like? It delivers ripe sour cherry, blackberry, and plum layered with clove, vanilla, and a touch of dark chocolate, all carried by soft tannins and balanced acidity. The partial appassimento gives it a gentle dried-fruit richness not found in standard Valpolicella.
How does Palazzo della Torre compare to Masi Campofiorin? Both are Veronese red blends that use a double-fermentation approach rather than traditional ripasso on Amarone pomace, and both sit in a similar price tier. Palazzo della Torre tends to show slightly more dried-fruit intensity and vanilla spice from its French oak aging, while Campofiorin often leans a bit leaner with more prominent herbal and earthy character.
Is Palazzo della Torre good for sipping neat? Absolutely—its velvety texture, moderate tannins, and multilayered fruit make it an easy wine to enjoy on its own, particularly after 20–30 minutes of breathing in the glass.
Where is Palazzo della Torre made? It is produced by the Allegrini estate in the Valpolicella zone of Veneto, near Verona in northeastern Italy, and is classified under the Veneto IGT designation. The grapes are partially dried at Allegrini’s dedicated Terre di Fumane facility before blending and aging at the winery.
What foods pair well with Palazzo della Torre? Braised lamb shanks benefit from the wine’s dark fruit and soft tannins. Aged Parmigiano-Reggiano mirrors its savory depth. Wood-fired pizza with soppressata and roasted peppers complements the peppery spice. Slow-cooked beef ragù over pappardelle is a textbook match. Dark-chocolate desserts echo the wine’s cocoa undertone without clashing with its acidity.
What sizes does Palazzo della Torre come in? The standard release is a 750ml bottle; some vintages are also available in 375ml half-bottles and 1.5L magnums, though availability varies by market.
Is Palazzo della Torre worth the price? It positions squarely as a mid-range Italian red that punches above its weight—delivering appassimento-derived complexity that approaches Amarone character at a fraction of the cost, which helps explain its consistent critical praise, including 92 points from James Suckling.
Why Palazzo della Torre?
What separates this wine from the crowded field of Veronese reds is Allegrini’s decision to abandon the conventional ripasso method entirely. Instead of re-fermenting finished wine on leftover Amarone skins—a process that can sometimes introduce bitter, spent-fruit flavors—Allegrini dries a dedicated portion of grapes at its Terre di Fumane facility and vinifies them separately before blending with the fresh component. The result is a cleaner, more precisely controlled layering of dried-fruit richness over bright primary fruit. At 92 points from James Suckling, Palazzo della Torre remains one of the strongest value propositions in northeastern Italian wine, delivering genuine appassimento character without requiring an Amarone budget.