Allegrini Palazzo Della Torre IGT 2021

Allegrini Palazzo Della Torre is a rich and velvety red wine from Veneto, Italy, crafted from Corvina, Rondinella, and Sangiovese grapes using a partial appassimento method. This full-bodied wine offers enticing aromas of ripe cherries, blackberries, and dried plums, with a lush palate showcasing dark fruit, cocoa, and a hint of spice, balanced by smooth 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 Varietals: Corvina, Rondinella, Sangiovese
Tastes Like: Comparable to a bold red like an Amarone, with dark cherries, blackberries, dried plums, cocoa, and a hint of spice, all balanced by smooth tannins and a long, elegant finish.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Clay and limestone soils
Aging: Aged for 12 months in oak barrels, with a portion of the grapes dried (appassimento method)
Serving Temperature: 16-18°C

Allegrini is one of the most prestigious wineries in the Veneto region, known for producing high-quality wines that reflect the unique terroir of the area. Palazzo Della Torre is a perfect example of their craftsmanship, using the traditional appassimento method to craft a wine with remarkable depth and complexity. The blend of Corvina, Rondinella, and Sangiovese grapes, along with careful aging in oak, creates a wine that is rich and full-bodied with an elegant finish.

Red Meat: Grilled steak, roast lamb, or braised beef, which complement the wine’s dark fruit and cocoa notes.
Poultry: Herb-crusted roast duck or turkey, ideal with its rich structure and smooth tannins.
Vegetarian: A hearty mushroom risotto or roasted vegetables, matching the wine’s depth and complexity.
Cheese: Aged cheeses such as Parmigiano-Reggiano, Pecorino, or Gouda, which enhance the wine’s rich character.

Parmigiano-Reggiano: Nutty and firm, balancing the wine’s deep fruit and cocoa profile.
Pecorino: Bold and savoury, offering a nice contrast to the wine’s velvety texture.
Gouda: Rich and smooth, pairing well with the wine’s dark fruit and spice.
Grana Padano: Mildly nutty and firm, complementing the wine’s complexity and tannins.

Tagliata di Manzo con Rucola e Parmigiano (Sliced Steak with Rocket and Parmesan)

Ingredients:

• 2 boneless rib-eye steaks (about 250g each)
• 2 tbsp olive oil
• 2 garlic cloves, smashed
• 1 sprig rosemary
• Salt and pepper, to taste
• 100g fresh rocket (arugula)
• 50g Parmesan cheese, shaved
• 2 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil (for dressing)

Instructions:

1. Preheat your grill or a heavy pan to medium-high heat.
2. Rub the steaks with olive oil and season with salt and pepper. Add the garlic and rosemary to the pan or grill for extra flavour as the steaks cook.
3. Grill the steaks for 4-5 minutes on each side for medium-rare, or longer if desired. Once cooked, remove from heat and let them rest for 5-10 minutes.
4. While the steak rests, toss the rocket with balsamic vinegar and extra virgin olive oil in a bowl. Season with a pinch of salt and pepper.
5. Slice the steak thinly against the grain and arrange on a serving platter. Top with the dressed rocket and shaved Parmesan.
6. Serve the Tagliata di Manzo warm, with a glass of Allegrini Palazzo Della Torre for a wonderful pairing.