Country: Italy  Varietal: Corvina and blends  Region: Veneto Vintage: 2016  Category: Red Wine  Color: Red Producer: Allegrini "The Allegrini family estate covers 100 hectares of vineyard in the heart of Valpolicella Classico. Though they have been growing grapes here for several centuries, Giovanni Allegrini was the first to start bottling wines from the family's vineyards. When he died in 1983, he passed on to his three children - Walter, Marilisa and Franco - a passion for and a commitment to quality wine. They worked together to build on Giovanni's quality ethos until Walter's death in July 2003. Franco now looks after the vineyards and the winemaking, while Marilisa takes charge of sales and marketing. From the 2007 vintage, Franco sacrificed the Classico status of the Valpolicella and bottled the wine under Stelvin to eliminate as much as possible the problems of cork taint and random oxidation.The 2015 Valpolicella is one of the best in years. It has a lovely intensity of red cherry fruit, lifted perfumes and a ripe yet zesty character on the palate. The 2012 'La Grola', sleek and beguiling, sets the standard by which all other wines from Valpolicella are judged, while the 2013 Palazzo, a 'baby Amarone' produced by Allegrini's unique approach to Ripasso, is plush and rounded. Their Amarone is outstanding, intense yet balanced, while their flagship wine 'La Poja', made solely from Corvina, is the original - and still the finest - 'super Veronese' Product Features: Vegetaria Winemaker: Franco Allegrini Vineyards: La Grola was bought by Allegrini in 1979. It is situated at 310m above sea level. The vineyard covers 30 hectares of southeast facing, well-drained calcareous, stony soils with vines planted from 1979-1992. The vines are double guyot trained with 4200 vines/ha and an average age of 22 years. Yields are 56 hl/ha. Vinification: As the vines are double guyot trained (rather than the traditional Pergola), there was no need for the ripasso technique to be used. The grapes were de-stemmed and crushed, after which fermentation took place between at 20-28°C. Maceration lasted for 9 days during which pumping over took place daily. Malolactic fermentation took place in December. The wine was then racked into oak where it matured for 16 months before spending a further 2 months in tank before bottling. The wine was then matured in bottle for 11 months before release. Tasting Notes: 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. Suitable for ageing up to 10-12 years. Food Suggestion:A perfect pairing with red meat, especially lamb. It is also delicious with stewed or grilled mushrooms and with mild, aged cheeses. Closure: Natural Cork  ABV:13.5%  Classification:  IGT