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Allegrini La Grola 750ML 2009
Sku: 14884
A robust, intense and elegant wine, it is deep ruby ​​red in color, with a broad and enveloping nose of forest fruits Reminiscent entwined with hints of juniper, tobacco and coffee. T ...more
Product Rating
Product Information
Country: Italy
Region: Veneto
Sub-Region: Veneto
Grape Varietal: Corvina
Type: Still wine
Reg. 27.99
Buy Allegrini La Grola
* mixed case price $25.19/bottle
A full bodied, intense and elegant red wine.
Wine Spectator: A subtle red, tightly knit right now, with fine-grained tannins and crushed black currant, cassis, smoky stone and spice box flavors. The fresh finish is lightly chewy. Corvina Veronese, Rondinella, Syrah and Sangiovese. Best from 2013 through 2020. 17,600 cases made.

Robert Parker: Allegrini's 2007 La Grola, 80% Corvina and 20% Syrah, is a touch slender in this vintage. Ripe, silky tannins support dark red cherries, cloves, leather and licorice. This remains elegant and suave all the way through to the polished finish. Anticipated maturity: 2011-2017.


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A robust, intense and elegant wine, it is deep ruby ​​red in color, with a broad and enveloping nose of forest fruits Reminiscent entwined with hints of juniper, tobacco and coffee. The high plant density and consequently low yields in the vineyard Contribute to this wine's characteristic concentration.
Ageing potential: 10-12 years.
Wine maker notes
The La Grola vineyard represents, in conjunction with an ancient legend that traces birth of the Corvina varietal precisely to this magnificent hill, the ideal location for 'wine-making', and has always stood as a symbol of the Valpolicella Classico zone.

Technical notes
Total acidity: 5.50 g/l pH 3.48 Total dry extract: 32.15 g/l Degree of alcohol: 13.65% Residual sugar: 3.1 g/l Total SO2 60 mg/l Free SO2 22 mg/l

Other text
GRAPE VARIETES 70% Corvina Veronese, 15% Rondinella, 10% Shyrah, 5% Sangiovese THE VINEYARD Podere La Grola, Sant’Ambrogio di Valpolicella 24.26 hectares planted 1979-1992 310 mt a.s.l. South east exposure Soil: mostly calcareous, cretaceous VITICULTURE Double Guyot trained vines with about 4,200 vines per hectare. Average age of productive vines: 20 years Buds to fruiting cane: 9 (bear in mind that usually the shoot’s first three buds only produce leaves, not fruit) YIELD 53 Hl/Ha HARVEST Hand harvest carried out during the first fortnight in October VINIFICATION De-stalking and crushing of the grapes Fermentation temperature: 24°-32°C Maceration time: 9 days Daily periodic pumping over Malolactic fermentation: during the month of December Transferred into wood: December 99 Matured in wood for 17 months Matured in bottle for 11 months

Food pairing
It is recommended to accompany red meats, either roasted or in casseroles, and mellow, aged cheeses. It is also delicious with English stews. Serve at 15°C and open the bottle an hour before drinking.


 
 

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