Palazzo della Torre

Veronese I.G.T.


In January, the wine produced is blended with the pressed grapes of the withered grapes.


The wine is produced via the blending technique: most of the grapes are vinified at harvest, while the remaining part is left to partially dry (appassimento). In January the wine produced, blended with the crushed grapes, begins a second fermentation. It then ages in second use French oak barriques for 15 months, in large barrels for 2 months and is fine-tuned for 7 months in the bottle


Corvina Veronese 40%
Corvinone 30%
Rondinella 25%
Sangiovese 5%


Performed by hand it takes place in two stages: the first involves the collection of the berries destined for drying, the second of those immediately destined for vinification

  • 5 times 90+

  • 9 times 90+
    6 times TOP 100

  • 12 times 90+

  • 11 times 90+


  • Alcoholic degree 13.68 % Vol
  • Total acidity 5.50 g/l
  • Sugar residue 4.0 g/l
  • Dry extract 35.1 g/l
  • pH 3.50

It was the precursor of the double fermentation method: Franco Allegrini’s courageous winemaking intuitions have given rise to an extremely versatile wine with a strong personality. Acclaimed by the world’s most important wine magazines, Palazzo della Torre is one of the wines that has made Allegrini famous internationally.

Tasting notes

An elegant, harmonious wine with considerable structure and aromaticity. Ruby red in colour with purplish hues, it initially reveals sophisticated notes of vanilla, black pepper and cloves, echoed by gentle nuances of raisined grapes. On the palate it is velvety, with soft tannins and a long and persistent finish.

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