The Ripasso Valpolicella DOC “La Groletta” Corte Giara Allegrini was made using the traditional Veronese technique of “ripasso”. The grapes were destalked and crushed before being fermented in temperature-controlled stainless steel tanks at 23°C – 28°C for nine days with daily pumping over. A second fermentation was started by adding to the wine Amarone pomace in February at 15°C – 19°C, giving the wine more body and depth. It spent four months in temperature-controlled, stainless-steel tanks and then matured on yeast lees for 11 months in large Slavonian oak barrels prior to bottling, where it remained for two months before release. 3
The vineyards are situated in the hilly areas of the Valpolicella DOC, at an altitude of 180-250 metres above sea level. The vineyards face south east and are based on chalky and clay soils. The vines are trained according to the traditional pergola training system with a density of 3,000 vines per hectare. They are on average 31 years old and are pruned with 14-15 buds per vine.
Corte Giara is the negociant label of Allegrini. The wines are made by Allegrini from fruit brought in from outside their own vineyards. They have a similar stamp of quality that sets them apart from most of the Veronese wines produced at this level.