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Allegrini La Poja 2010

Corvina from Veneto, Italy
  • RP93
  • WW93
  • JS92
0% ABV
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  • WS90
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Winemaker Notes

The premium quality viticultural techniques yield grapes with great personality and maturity. After over 4 years of aging, the 100% Corvina wine is still extraordinarily fresh and crisp with a full spectrum of aromas ranging from fruit to spices and officinal herbs. Full bodied and luscious, with a long, lingering finish.

La Poja makes an ideal accompaniment to roasted red meats and game. It is excellent with aged cheeses, and a perfect match with white or black truffles.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2010 La Poja is the latest bottling of one of Italy's most unique wines. This is a pure expression of the Corvina Veronese variety, the chief component of Amarone wines made according to the appassimento process. La Poja allows this finicky grape to sing solo with some 20 months in new barrique followed by eight months in the bottle. The results are outstanding with pristine cherry and blackberry followed by spice, leather and tar. For best results, age this wine another four or five years.
WW 93
Wilfred Wong of Wine.com
One of the world's most unique red wines, the sharply defined 2010 Allegrini La Poja (made from 100% Corvina Veronese) is by all means a serious wine. Made for real wine aficionados, this one shows black fruit, savory herbs and wild vegetation in the nose, not made for novices this is real wine lover's aroma; kind of reminds me of Bordeaux but it is pretty different and certainly not the same grapes, yet I would easily substitute this wine in any fine Cabernet pairing situation; medium bodied, and stately on the palate; dry, fine acidity, well balanced; savory herbs and spices with black fruit tar and earth in the flavors; loaded with fine nuances; long finish, tight-knit, upright aftertaste. (Tasted: March 30, 2016, San Francisco, CA USA)
JS 92
James Suckling
There is a very ripe fruit character to this red, with wet earth and hints of cedar and fresh mint. Full-bodied, soft and velvety with a long, tangy finish. Gorgeous wine. A very balanced, reserved style of La Poja.
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Allegrini

Allegrini

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Allegrini, 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.

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Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.

Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.

Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.

Much of Italy’s Pinot grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

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The chief variety in Valpolicella and Amarone della Valpolicella of the Veneto region of Italy, Corvina contributes intense ripe red cherry and blackberry fruit, a touch of tart acidity and valuable tannins to the blend. It is especially well suited to the drying process required to make Amarone. Key Valpolicella producers may occasionally bottle a single varietal Corvina. For example, Allegrini’s La Poja shows the grape’s solo potential, as a concentrated and well-balanced wine with an impressive aging potential.

Corvina is also the main grape variety in Bardolino, a light and charming, though not particularly age-worthy, red wine from the southeastern side of Lake Garda, also in Veneto.

Because of the dark and almost black coloring of its grape berries, Corvina takes its name from the Italian word, “corvo,” a local, jet-black raven.

WWH140375_2010 Item# 152870