Allegrini La Poja 2018

Region and Vineyards

La Poja is produced from a small 3-hectare vineyard in the Valpolicella Classica region, located in the heart of Allegrini’s estate. The vineyard sits atop a single plot with a southeast aspect, which maximizes sun exposure, essential for full phenolic ripeness in the Corvina grape. This elevated site is characterized by calcareous, stony soils, providing excellent drainage and adding minerality to the wine. The vines, over 40 years old, are trained in the Double Guyot system, enhancing the concentration and intensity of the grapes.

The unique terroir of La Poja creates an ideal environment for Corvina Veronese to thrive, yielding grapes with rich, complex flavors and a balanced acidity that supports the wine’s aging potential. The vineyard's limited size allows for meticulous vine management and a focused expression of the land’s characteristics.

Winemaking

The La Poja undergoes a precise vinification process, beginning with a manual harvest in early October, ensuring that only perfectly ripe grapes are selected. Fermentation takes place in stainless steel tanks at controlled temperatures ranging from 22°C to 31°C over 12 to 15 days, with regular pumping over to enhance extraction. This fermentation technique helps develop the intense color, tannin structure, and aromatic complexity that define the wine.

After fermentation, the wine is aged in new French oak barriques for 20 months, followed by an additional 8 months in large Slavonian oak barrels. This dual oak maturation process allows the wine to gain structure and complexity, with subtle notes of vanilla and spice from the oak while preserving the purity of Corvina's fruit. Finally, the wine spends 10 more months in bottle before release, achieving a harmonious balance of flavors and aromas.

Tasting Notes

• Color: Deep ruby red with violet hues.
• Aroma: Aromas of blackberry, black cherry, and bramble, layered with violet, dried rose, black pepper, vanilla, and forest floor notes.
• Palate: Full-bodied and structured, with firm tannins, ripe black fruit, and a long, spicy finish that showcases the minerality from the calcareous soils.

Did You Know?

La Poja is Allegrini's most exclusive wine, produced from a single vineyard with exceptional terroir. The wine is crafted to age gracefully for over 18 years, evolving in complexity and depth with time.

Wine Pairing Ideas

• Roasted venison with blackberry sauce: The gamey flavors of venison complement the wine’s ripe black fruit and spicy notes.
• Truffle risotto: The earthy aromas of truffle pair well with the wine’s forest floor notes and rich texture.
• Aged Parmigiano-Reggiano: The cheese’s nuttiness enhances the wine’s depth and structure.
• Duck breast with cherry reduction: The fruitiness of the cherry reduction mirrors the black cherry notes in the wine.

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.