Allegrini Palazzo Della Torre IGT 2019

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: Full–bodied, Structured
Grape Varietals: Corvina, Rondinella, Sangiovese
Tastes Like: Comparable to a premium Cabernet Sauvignon, with dark cherry, blackberry, spice and subtle oak notes
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Veneto IGT
Region: Veneto, Italy
Terroir: Mixed alluvial and hillside soils providing structure and depth

Allegrini is a historic family–owned estate in Valpolicella, Veneto, renowned for its innovative approach to traditional winemaking. With vineyard sites on calcareous hillside soils and careful oak ageing, they produce wines of remarkable elegance and age–worthiness.

Red Meat: Braised beef cheeks or osso buco to complement its rich fruit and spice.
Poultry: Duck breast with cherry reduction for a harmonious fruit pairing.
Vegetarian: Grilled portobello mushrooms with rosemary and garlic to echo its earthy notes.
Game: Wild boar ragù over pappardelle for a hearty, rustic match.

Montasio: Aged and nutty, enhancing its spice and structure.
Asiago Vecchio: Rich and tangy, matching its ripe fruit intensity.
Taleggio: Soft and creamy, balancing its tannins.
Caprino: Fresh goat’s cheese, providing bright contrast.

Tagliatelle al Radicchio e Salsiccia (Tagliatelle with Radicchio and Sausage)

Ingredients:

• 320 g fresh tagliatelle
• 150 g Italian pork sausage, casings removed
• 1 small red onion, thinly sliced
• 1 head red radicchio, shredded
• 2 tbsp olive oil
• 100 mL Allegrini Palazzo della Torre IGT
• 50 g grated Montasio cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook tagliatelle in a large pot of salted boiling water until al dente. Drain, reserving 100 mL pasta water.
2. Heat olive oil in a frying pan over medium heat. Add sausage, break up with a spoon and cook until browned.
3. Add onion and cook until soft, about 4 minutes.
4. Stir in radicchio and cook until wilted, about 3–4 minutes.
5. Deglaze with the Palazzo della Torre, stirring to lift any browned bits. Let wine reduce by half.
6. Add tagliatelle and reserved pasta water; toss gently to combine.
7. Stir through Montasio until melted and coating the pasta. Season with salt and pepper.
8. Divide between plates, garnish with parsley and serve immediately.