The modern version of the traditional `ripasso` technique was used for Palazzo della Torre, drying a proportion of the grapes in the ‘Terre di Fumane’ drying centre. This process intensifies the character of the fruit from this vineyard. The grapes to be dried were hand picked in the first week of September, whereas those to be vinified immediately were picked at the end of the month. 70% of the grapes picked were vinified immediately and 30% were left to dry until the second half of December when they were vinified and then refermented with the wine from the fresh grapes. The wine then spent 15 months in second-use barriques. Following blending, it spent a further two months in barrique followed by seven months in bottle.
2011 Vintage - Franco Allegrini is convinced that this is one of the most promising vintages in recent years, with intensely aromatic wines as a result of the diurnal temperature differences. Conditions during the growing season were excellent, with ideal day and night time temperatures right up to 16th August when the heat wave struck. Two weeks of heat meant that some of the more exposed grapes were damaged and these had to be removed. When rain fell at the end of the heat wave, the vines recovered some of their vigour and picking began at the beginning of September, a little earlier than usual. The resulting volumes were approximately 10% lower than usual but the wines are ripe, with good levels of dry extract and a wide range of intense perfumes.