Allegrini Palazzo Della Torre IGT 2017

Allegrini Palazzo Della Torre IGT is a rich and velvety red wine from Veneto, Italy. Made with Corvina, Rondinella, and a touch of Sangiovese, it features aromas of ripe cherries, blackberries, and dried plums, complemented by notes of chocolate, spice, and vanilla. The palate is full-bodied and smooth, with fine tannins and a long, elegant finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Velvety
Grape Varietal: Corvina, Rondinella, Sangiovese
Tastes Like: Comparable to a Ripasso-style wine, with notes of ripe red berries, plums, and dark chocolate, complemented by a smooth, lingering finish.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Chalky and well-drained soils
Aging: 15 months in oak
Serving Temperature: 16-18°C

Allegrini is a legendary name in Italian winemaking, celebrated for its innovative approach and dedication to quality. Palazzo Della Torre is a perfect balance of tradition and modernity, reflecting the elegance of Veneto wines.

Seafood: Grilled tuna steaks or salmon with a balsamic reduction.
Poultry: Roast duck or chicken with a rich sauce.
Vegetarian: Mushroom risotto or roasted root vegetables.
Meat: Beef lasagna, pork tenderloin, or lamb chops.

Pecorino Romano: Sharp and salty, complementing the wine's depth.
Parmigiano Reggiano: Umami-rich and nutty, enhancing the wine's complexity.
Gorgonzola Dolce: Creamy and tangy, balancing the wine's richness.
Aged Provolone: Savoury and bold, pairing beautifully with the wine.

Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable stock
• 1 cup mushrooms, sliced
• 1 onion, diced
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan. Sauté onion until softened.
2. Add mushrooms and cook until tender. Stir in Arborio rice and toast for 1 minute.
3. Deglaze with white wine, stirring until absorbed. Gradually add vegetable stock, one ladle at a time, stirring constantly.
4. Once the rice is creamy and cooked, stir in Parmesan cheese. Season with salt and pepper.
5. Serve warm, garnished with parsley or truffle oil for extra flavour.

Tip: Add a dollop of mascarpone for extra creaminess.