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Allegrini La Grola 2011

Other Red Blends from Veneto, Italy
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Winemaker Notes

A full-bodied, intense and elegant wine. Deep ruby red in color, it has a wide and embracing bouquet with scents of wild berries and juniper, tobacco and coffee essence. Made from Corvina Veronese, Oseleta and Syrah grapes grown in La Grola, one of the most prestigious vineyards in the Valpolicella Classico area in terms both of history and

It makes a perfect pairing with red meat, especially lamb. It is also delicious with stewed or grilled mushrooms and with mild, aged cheeses. Serve at 16-18°C (61-64°F) and open the bottle one hour prior to consumption. This wine can age for 10-12 years.

Critical Acclaim

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JS 92
James Suckling
This is always an outstanding Veneto red. Lots of dried fruits and hints of raisins and sultanas. Full-bodied, chewy and savory. Attractive tannin tension.
RP 90
Robert Parker's Wine Advocate
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.
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Allegrini

Allegrini

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Allegrini, Veneto, Italy
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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.

GWS1318_2011 Item# 136477