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Allegrini Della Torre 2011 Wine Review

Allegrini Della Torre 2011

Allegrini Della Torre 2011

Veneto I.G.T., Italy

Community Score:92/100

Community Reviews: 4

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Price: $24.95

Drink: 2014-2020

Bottle size: 750 ml

Alcohol: 13.5%

Sweetness: Extra Dry

Wine Type: Red Wine


Winery: Allegrini

Agent: Dionysus Wines & Spirits Ltd.

Natalie's Score: 91/100

This full-bodied Italian red wine is a classic blend of Corvina, Rondinella and Sangiovese grapes. Aromas of coffee and espresso nose, with black fruit and smoke on the nose and palate of this robust red. Smooth and mouth-filling on the palate with black fruit and smoke on a long finish. Decant 2 hours and enjoy with meat lovers' pizza.

Best Beef Wine

This Allegrini Della Torre 2011 was reviewed on April 4, 2015 by Natalie MacLean

More Vintages: 2014  2013  2012  2007  2008 

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Pricing & Stock Information

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AVENUE & LAWRENCE11 Add
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  • BCLDB
  • 466011
  • $23.28 
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Boucherville - De Mortagne/L.-Daunais54 Add
Carrefour Candiac49 Add
Faubourg Boisbriand46 Add
Asbestos40 Add
Brossard - Taschereau/Adam37 Add
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Reviews and Ratings

Marco Giovanetti rated this wine as 94/100 with the following review:

Deep ruby red in colour, with perfumes of cherry and black forest cake. In addition, leather and spices such as cinnamon and cloves. On the palate, it has a smooth and velvety character, with mature fruit character, chewy structure with delicious raisin and dates flavours. 92\100. Try it with a marinated curry pork tenderloin cooked on the BBQ.
Heather Wall - CS; WSET Advanced rated this wine as 90/100 with the following review:

Rich, robust, hearty, filling and persistently tannic. Lots of dried red fruit, raisin, toast, mocha, vanilla, baking spices, floral aromas and flavours. Medium+ acidity, full-bodied, long flashy black fruit finish. Some more time in the bottle will soften this wine. Decant at least 2 hours or enjoy from 2017. Pair with medium-rare red meats - protein, fat, salt.
Tasted: March 2015
The Corvina and Rondinella grapes for this Italian red wine are vinified at harvest time while the rest are sent to drying rooms where the grapes slowly become raisined until they are pressed in January. The juice is blended with the fresh wine in September to start a second fermentation aimed at providing extra concentration and complexity. - Community Wine Reviews

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