2019 Allegrini Palazzo Della Torre IGT

One of Allegrini’s great classics, this wine manages to elegantly combine the fullness of the mouthfeel with its immediacy. The nose reveals distinct notes of berries, aromatic herbs, spices and vanilla, which resound on a palate where texture is underpinned by sweet, polished tannins that accompany the tasting to its long and intriguing finish.

Harvest 2019 began in mid-September and ended in mid-October, returning us to a more ‘classic’ harvest schedule than in recent years. Overall it was a vintage characterized by a mild winter. Temperatures fell to below 0°C on just a few nights in January, whilst peaks of 10°C were recorded both in early December and in early January. The soils were therefore still ‘workable’, so and we took the opportunity to aerate them with some superficial subsoil tilling. Between the end of March and the beginning of April, temperatures settled above 10°C and the vine’s new vegetative cycle began. The absence of significant rainfall during budding considerably reduced the impact of the main pathogen: downy mildew. In May, the scenario changed abruptly, with the advent of considerable wet weather and very low, practically winter-like temperatures. This situation conditioned the life cycle of all plants, not just vines. The real difference came with the summer, especially in our hillside and upper-hillside vineyards, where temperatures remained below 30/32°C. This is also why we expect wines with exceptional finesse and elegance.

Altitude 240 metres (787 ft) above sea level 

Exposure East/Southeast 

Soil characteristic Varied, but mostly clayey and chalky

Training system Guyot Density of the vineyards 3,000 vines/ hectare (1,214 vines/acre) 

Harvest Grapes are hand-picked in the second half of September 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 In temperature controlled stainless steel tanks Fermentation temperature and duration 

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