2016 Allegrini, La Grola, 12x750ml

2016 Allegrini, La Grola, 12x750ml

2016 Allegrini, La Grola

You can see Lake Garda from the top of La Grola vineyard which was bought by Giovanni Allegrini in 1979 to create Valpolicella’s first single vineyard Corvina. Intense yet elegant with a bouquet of wild berries, juniper, tobacco and coffee.

Availability: In stock

Case size: 12 / Bottle size: 750ml

Duty Status
From £260.00

Critics Score: 93

Publication: James Suckling

Lovely balance, as always, to this super Veronese red with juicy dark fruit and hints of black chocolate. Medium to full body, succulent tannins and a fresh finish. Drink now.

2016 Allegrini, La Grola

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 passed away 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 at 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.

The grapes were destemmed and crushed before fermentation in stainless-steel tanks. Maceration lasted for 15 days at temperatures between 20-28°C during which time pumping over took place daily. Malolactic fermentation took place naturally in October in barriques. The wine was aged for 16 months before being blended and spent a further two months in tank before bottling. The wine was then matured in bottle for 10 months before release.

The 2016 vintage was good overall despite above-average rainfall in spring. Heavy rain in May and early June meant preventative measures were needed in the vineyards to protect the vines. The second half of June gave way to fine weather that continued through the summer. The significant diurnal range and the accumulated water reserves helped to maintain acidity and freshness while the fruit ripened.