Allegrini La Grola 2019

Region and Vineyards

La Grola is sourced from a single vineyard situated on one of the most beautiful hills in Valpolicella Classica, located at an altitude of 310 meters. The vineyard’s south-eastern exposure ensures optimal sun exposure, aiding in the full maturation of the Corvina grapes. The soil here is clayey and chalky, rich in stones but low in organic matter, which enhances drainage and contributes to the wine’s minerality and finesse.

Planted in 1979 and 1998 with densities of 4,240 and 6,500 vines per hectare, respectively, the vineyard benefits from the Double Guyot training system. This layout, combined with the unique soil composition and altitude, allows the vines to produce grapes with a rich concentration of flavors, structured tannins, and balanced acidity.

Winemaking

The grapes for La Grola are hand-picked in mid-September, then gently crushed and destemmed. Fermentation occurs in stainless steel tanks at controlled temperatures ranging from 20°C to 28°C over a period of about 15 days. Daily pumping over during fermentation enhances color and tannin extraction, essential for a wine of depth and character.

Following fermentation, the wine undergoes malolactic fermentation naturally in barriques. It is then aged for 16 months in oak, allowing the tannins to soften and the wine to gain complexity. After blending, the wine undergoes an additional 10 months of bottle aging, resulting in a wine that is well-integrated, with a balance of fruit and spice.

Tasting Notes

• Color: Deep ruby red with violet reflections.
• Aroma: Aromas of wild berries, black pepper, and subtle tobacco, with a touch of earthiness that reflects the terroir.
• Palate: Firm and structured, with vibrant tannins and a smooth finish. Flavors of ripe dark fruit are layered with spice and mineral undertones.

Did You Know?

The La Grola vineyard has a historical significance in Valpolicella, as it’s reputed to be the birthplace of Corvina, the main grape in this blend. This wine can age gracefully for over 15 years, enhancing its depth and complexity.

Wine Pairing Ideas

• Roasted lamb with herbs: Complements the wine’s rich tannins and spicy notes.
• Stewed mushrooms: Earthy flavors pair well with the wine’s underlying minerality and complexity.
• Aged Asiago or Parmigiano-Reggiano: The cheese’s nutty flavors match the wine’s structure.
• Beef with dark sauces: The bold flavors of beef with rich sauces highlight the wine’s fruit and spice profile.

Across the range and from vintage to vintage, they have superb fruit, balance, intensity, length, elegance, tipicity and, above all, drinkability.

Allegrini history

Each wine has winemaker Franco Allegrini’s distinct stamp of quality, but every one has its own distinctive character. They are among the elite of the world’s best producers of red wines. The family has been growing grapes in Valpolicella for several generations, and the estate in its current form was founded by Giovanni Allegrini.

When he died in 1983, it passed to his three children, who ran it together until Walter’s death in July 2003. Franco now looks after the vineyards and is the winemaker, while Marilisa is director of marketing.

From the 2007 vintage, Franco sacrificed the Classico status of the Valpolicella and bottled the wine under Stelvin in order to eliminate as much as possible the problems of cork taint and random oxidation.

Allegrini vineyards

Their south-east facing vineyards are located in the hills of the Valpolicella Classico region ranging from 150-250 metres above sea level for the Valpolicella to as high as 310 metres at the top of Podere La Grola where the chalky, white La Poja vineyard stretches across 2.65 hectares.

Soils are very varied but mostly chalky, of volcanic origin, especially in La Poja where the soil is 78% chalk. The older vineyards are trained using the pergola Trentina system, planted with about 3,000 vines per hectare, whereas the newer ones use the single Guyot system with 5,000 plants per hectare. The vines are 28 years old on average.