Elaboration of Allegrini la Grola 2016
Allegrini la Grola 2016 (Corvina and Oseleta)
- View: dark ruby red.
- Nose: sandalwood, and musk notes, then blackcurrant, nutmeg, cinchona, graphite and balsamic Refoli.
- Mouth: fine-textured tannins and a persuasive alcoholic embrace, congruous diluted freshness. mineral finish.
VINEYARD: Altitude: 310 meters above the level of the sea. Southeast exposure. Soil mostly clay and limestone, rich in texture and low in organic matter.
GRAPES: 90% and 10% Meager Oseleta.
AGEING: aged in French oak second step for 16 months, the mass for 2 months and bottle aging for 10 months.
PREPARATION: stainless steel fermentation temperature controlled with daily newspapers malolactic pumping. Fermentation carried out in barrels.
WINE PAIRING: red meat dishes, both grilled with brown sauces, especially lamb and goat. Also, delicious cheese with stewed or grilled mushrooms and aged.
RECOMMENDED SERVING TEMPERATURE: 18-20 ° C
The Allegrini family has been making wine since the 16th century and today is leading producer in the Valpolicella Classica area with vineyards of over 100 hectares. Passing on their experience and expertise from generation to generation has made the Allegrinis synonym of Italian winemaking in Venetia.More about the Winery
Reviews of Allegrini la Grola 2016
It revealed a very light colour. Raspberry flavour. It reminded me of licorice.