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Podere "La Grola" represents, starting with the ancient legend that the Corvina grape was born on this wonderful hill, the place elected "to make wine" and, since time immemorial, the vineyard symbol of Valpolicella Classica. Dark but clear ruby red. The nose immediately highlights sandalwood and musky notes, then blackcurrant, nutmeg, cinchona, graphite and balsamic reflexes. Sorso articulated between fine-textured tannins and persuasive alcoholic embrace, diluted by congruous freshness. Finale enhanced by mineral stille.
| Name | Allegrini La Grola 2020 |
| Type | Still red |
| Classification |
IGT Veronese
|
| Year | 2020 |
| Format | 0.75 l Standard |
| Country |
Italy
|
| Region | Veneto |
| Grape varieties | 90% Corvina, 10% Oseleta |
| Location | Sant'Ambrogio di Valpolicella - Podere La Grola, 30.00 hectares planted between 1979 and 1998 |
| Climate | Altitude: 310 m a.s.l. Exposure: Southeast. |
| Soil composition. | Predominantly clayey and calcareous, rich in skeleton and poor in organic matter. |
| Breeding system | Bilateral Guyot |
| No. of plants per hectare | 6500 |
| Harvest | The summer was certainly abnormal, given the high temperatures and prolonged lack of rainfall. However, the providential downpour on July 17, with 25 mm of rain, restored water reserves and brought the vegetation back into balance. In addition, the abundant and necessary rainfall in early September, about 80 mm of rain, substantially altered macroclimate conditions, leading to appreciable temperature fluctuations, which are indispensable for a good expression of the aromatic and for the maintenance of the acid content, as well as for the phenolic ripening of the clusters. Although there was a 10- to 15-percent drop in production, the great heat did not cause bunch scald. |
| Fermentation temperature | 20/28°C |
| Fermentation period | 15 days. |
| Vinification | Fermentation: In stainless steel at controlled temperature with periodic daily pumping over. Malolactic fermentation.: naturally carried out in the month of October in barrique. |
| Ageing | Maturation in second-passage French oak barrels for 16 months, mass for 2 months and aging in bottle for 10 months. |
| Grade alcohol | 14.00% by volume |
| Total acidity | 5.70 gr/L |
| PH | 3,32 |
| Residual sugars | 3.20 g/L |
| Dry extract | 33.00 gr/L |
| Sulfites | Contains sulfites |
| Matching | La Grola is suitable for accompanying red meat dishes, either roasted or with brown sauces, especially lamb and kid. It is also delicious with stewed or grilled mushrooms and with non-spicy aged cheeses. La Grola is suitable for accompanying red meat dishes, both roasted and with brown sauces, especially lamb and kid. It is also delicious with stewed or grilled mushrooms and with non-spicy aged cheeses. |
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