- 70% Corvina
- 25% Rondinella
- 5% Sangiovese
All of Allegrini’s impeccable wines are produced from estate-grown fruit from their 90 hectares of vineyard in the communes of Sant’ Ambrogio and Fumane. Across the range and from vintage to vintage, they have superb fruit, balance, intensity, length, elegance, tipicity and, above all, drinkability.
Each wine has winemaker Franco Allegrini’s distinct stamp of quality, but every one has its own distinctive character. They are among the elite of the world’s best producers of red wines. The family has been growing grapes in Valpolicella for several generations, and the estate in its current form was founded by Giovanni Allegrini. When he died in 1983, it passed to his three children, who ran it together until Walter’s death in July 2003. Franco now looks after the vineyards and is the winemaker, while Marilisa is director of marketing. From the 2007 vintage, Franco sacrificed the Classico status of the Valpolicella and bottled the wine under Stelvin in order to eliminate as much as possible the problems of cork taint and random oxidation. Their south-east facing vineyards are located in the hills of the Valpolicella Classico region ranging from 150-250 metres above sea level for the Valpolicella to as high as 310 metres at the top of Podere La Grola where the chalky, white La Poja vineyard stretches across 2.65 hectares. Soils are very varied but mostly chalky, of volcanic origin, especially in La Poja where the soil is 78% chalk. The older vineyards are trained using the pergola Trentina system, planted with about 3,000 vines per hectare, whereas the newer ones use the single Guyot system with 5,000 plants per hectare. The vines are 28 years old on average.
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, whereas those to be vinified immediately were picked at the end of the month. 70% of the grapes picked were vinified immediately and 30% were left to dry until the second half of December when they were vinified and then refermented with the wine from the fresh grapes. The wine then spent 15 months in second-use barriques. Following blending, it spent a further two months in barrique followed by seven months in bottle.