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.
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.
|Total acidity: 5.50 g/l
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
|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
|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.