A full bodied, intense and elegant wine. Dark ruby red in colour, it has a wide, embracing bouquet with notes of wild berries, juniper, tobacco and coffee essence. The high plant density and resulting low yields give this wine its unique concentration.
The Allegrini family estate covers 100 hectares of vineyard in the heart of the Valpolicella Classico area. The family has been growing grapes here for six generations, but 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, and Marilisa is director of marketing.
La Grola was bought by Allegrini in 1979. It is situated 310 metres above sea level. The 30 hectare vineyard has a south-easterly aspect, well-drained calcareous and clay soils and vines planted from 1979-1998. The vines are double Guyot trained at a density of 4,240 vines per hectare and have an average age of 25 years.
2013 started with a very rainy and snowy winter, with temperatures above the seasonal average. The mild conditions continued throughout spring. The grapes enjoyed gradual ripening, which came about mainly by virtue of light rather than heat, and this led to the accumulation of polyphenols in the red grapes. The months of July and August saw high temperatures and an excellent diurnal temperature range which was ideal for ripening. The conditions during harvest in September and October were mostly good, despite being interspersed with days of heavy rain.
The grapes were harvested in the second half of September, followed by de-stemming and crushing. Fermentation took place at temperatures between 20-28°C. Maceration lasted for 15 days during which pumping over took place daily. Malolactic fermentation took place naturally in October. The wine was then racked into oak where it matured for 16 months before being blended and spending a further two months in tank before bottling. The wine was then matured in bottle for ten months before release.
Corvina and Oseleta
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