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Allegrini La Grola 750ML 2011
Sku: IT-0023204
This blend of 70% Corvina Veronese, 15% Rondinella, 10% Syrah and 5% Sangiovese is a full-bodied, intense and elegant red wine. It is made from grapes from one of the most noble and prestig ...more
Product Rating
Critics Ratings:   (1)
Product Information
Country: Italy
Region: Veneto
Sub-Region: Veronese
Grape Varietal: Corvina
Type: Still wine
Inventory Location
Santa Clara/San Jose
 
Reg. $22.98

Qty:
 
A full bodied, intense and elegant red wine.
Wine Advocate 90 points - The 2011 La Grola (an IGT blend of 80% Corvina Veronese, 10% Oseleta and 10% Syrah aged in neutral oak for 16 months) opens to a velvety, dark appearance and bold aromas of prune, plum, cured meat, bacon fat and mesquite smoke. This is a hearty red wine that would pair next to beef stew or game. (Dec 2014)

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This blend of 70% Corvina Veronese, 15% Rondinella, 10% Syrah and 5% Sangiovese is a full-bodied, intense and elegant red wine. It is made from grapes from one of the most noble and prestigious vineyards in the Valpolicella Classico region, the Podere La Grola. The vineyard is 1,000 feet above sea level and its soil is chalky and stony. This unique red has sacrificed its DOC status by replacing Molinara in the blend with Syrah. Aged 16 months in French oak, it then rests almost one year in the bottle. Deep ruby red in color, it has a wide and embracing bouquet with scents of forest fruits, juniper, tobacco and coffee essences.
Technical notes
Total acidity: 5.50 g/l pH 3.48 Total dry extract: 32.15 g/l Degree of alcohol: 13.65% Residual sugar: 3.1 g/l Total SO2 60 mg/l Free SO2 22 mg/l

Other text
GRAPE VARIETES 70% Corvina Veronese, 15% Rondinella, 10% Shyrah, 5% Sangiovese THE VINEYARD Podere La Grola, Sant’Ambrogio di Valpolicella 24.26 hectares planted 1979-1992 310 mt a.s.l. South east exposure Soil: mostly calcareous, cretaceous VITICULTURE Double Guyot trained vines with about 4,200 vines per hectare. Average age of productive vines: 20 years Buds to fruiting cane: 9 (bear in mind that usually the shoot’s first three buds only produce leaves, not fruit) YIELD 53 Hl/Ha HARVEST Hand harvest carried out during the first fortnight in October VINIFICATION De-stalking and crushing of the grapes Fermentation temperature: 24°-32°C Maceration time: 9 days Daily periodic pumping over Malolactic fermentation: during the month of December Transferred into wood: December 99 Matured in wood for 17 months Matured in bottle for 11 months

Food pairing
It is recommended to accompany red meats, either roasted or in casseroles, and mellow, aged cheeses. It is also delicious with English stews. Serve at 15°C and open the bottle an hour before drinking.


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