Allegrini’s take on the “Ripasso” method is made from a portion of grapes dried just for this wine (and not from the Amarone pomace). It's a smooth, velvety wine with ripe, juicy dark fruit and silky tannins. Ruby red in colour, Palazzo della Torre has enticing aromas of cherry with rich dark chocolate notes. Velvety in texture, it is well-balanced and offers ripe, juicy dark fruit, with silky tannins and refreshing acidity.
The modern version of the traditional 'ripasso' technique was used for Palazzo della Torre, drying a proportion of the grapes in the 'Terre di Fumane' drying centre. This process intensifies the character of the fruit from this vineyard. The grapes to be dried were hand picked in the first week of September, the Allegrini family estate covers 120 hectares of vineyard in the heart of the Valpolicella Classico area. The family has been growing grapes here for six generations, but the estate in its current form was founded by Giovanni Allegrini.