“La Grola” 2020 – Allegrini

The grapes to produce the “La Grola” Allegrini  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.

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.

The Allegrini family estate covers 120 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.