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Allegrini La Grola 2005

Other Red Blends from Veneto, Italy
  • WS90
  • RP90
13.5% ABV
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  • RP91
  • WS90
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13.5% ABV

Winemaker Notes

Deep ruby red in color, La Grola offers a wide, embracing bouquet of wild berries, juniper, licorice, tobacco and espresso. Full-bodied yet silky, with juicy tannins, La Grola is the wine of choice for red meat, either roasted or in casseroles, and mellow, aged cheeses.

"The 2005 La Grola is a blend of 70% Corvina Veronese, 15% Rondinella, 10% Syrah and 5% Sangiovese that spends 16 months in French oak barrels. Medium in body, it reveals enticing notes of crushed flowers, raspberries, minerals and sweet spices, with outstanding length and silky-textured tannins that round out the close. It is an absolutely delicious, value-priced red from Allegrini." 90 Points,
Wine Advocate
August 31, 2008

Critical Acclaim

All Vintages
WS 90
Wine Spectator
Shows tarry black fruit, with a light raisiny edge. Full-bodied, with silky, fruit-coated tannins and a clean, well-structured finish that shows persistent fruit. There's notes of citrus fruits as well. Nicely done. Best after 2009. 22,000 cases made.
RP 90
Robert Parker's Wine Advocate
The 2005 La Grola is a blend of 70% Corvina Veronese, 15% Rondinella, 10% Syrah and 5% Sangiovese that spends 16 months in French oak barrels. Medium in body, it reveals enticing notes of crushed flowers, raspberries, minerals and sweet spices, with outstanding length and silky-textured tannins that round out the close. It is an absolutely delicious, value-priced red from Allegrini. Anticipated maturity: 2008-2012.
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Allegrini

Allegrini

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Allegrini, Veneto, Italy
Video of winery

The estate is based in Fumane di Valpolicella, just north of Verona in northeastern Italy. Valpolicella, or "valley of many cellars" is an area crossed from north to south by a series of hills, which in succession form three parallel valleys. These valleys are crossed by steep-sided, narrow river beds which remain dry except during spring thaws or autumn rains.

The Allegrini family has been handing down grape growing and wine producing traditions over many generations, playing a major role in the Valpolicella Classico area for many centuries. Giovanni Allegrini was the founder of the new generation. He was extremely proud to be part of the Valpolicella, and dedicated his many resources and energies to this land. He was among the first in questioning local viticultural techniques, revolutionizing accepted practices, and speaking clearly about quality. He was able to combine the science of enology with strict grape selection, and between 1960 and 1970, made some of the Valpolicella's best wines.

Allegrini's winemaking philosophy is largely based on the concept of "cru" production: a single vineyard dedicated to the production of local varieties destined to become a single wine. These crus have been a success worldwide: The Palazzo della Torre, La Grola and La Poja have set the highest benchmarks for Valpolicella's wines.

A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine. With no defining regional characteristics, it can be a bit confusing to the general consumer to parse through its many subzones, but the patient wine lover will find many treasures to be discovered here, typically at wallet-friendly prices. Red and white wines are produced here, with more emphasis on the latter, as well as the ultra-popular sparkling wine Prosecco. The region is sheltered from harsh northern European winters by the Alps, which form its northern border, but the climate is still relatively cool, making the Veneto ideal for white wine production.

Much of Italy’s Pinot Grigio hails from the Veneto, where it can range from neutral and inoffensive to crisp and refreshing. Soave, made primarily from the Garganega grape, has a reputation for producing relatively ordinary, bulk wines, but can be very elegant when yields are carefully monitored, with aromas of lemon, almond, and white flowers. Valpolicella is the region’s best-known red wine, with juicy, tart red cherry flavors derived from the Corvina grape. Recioto and Amarone wines made from dried grapes are a regional specialty and can be very intense, heady, and cerebral.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

BOS30068662_2005 Item# 96596