||Sant'Ambrogio di Valpolicella - Podere La Grola, 30.00 hectares planted between 1979 and 1998
||Altitude: 310 m s.l.m. Exposure: Southeast.
|Composition of the land
||Mainly clay and limestone, rich in texture and low in organic matter.
||Summer was definitely abnormal, given the high temperatures and the prolonged absence of precipitation. The providential downpour of July 17, with 25 mm of rainfall, has however restored the water supply and vegetation back into balance. In addition the abundant and necessary start precipitation in September, about 80 mm of rain, have fundamentally altered the conditions of macroclimate, determining sensitive thermal excursions, which are indispensable for a good expression of the aromatic properties and for the retention of acid content, as well as for maturation phenolic bunches. Although there has been a decline in production of 10 to 15% the heat did not result in large clusters of sunburn.
||Fermentation: In stainless steel at a controlled temperature with daily pumping malolactic periodici. Fermentation: carried out in barrique.
||In French oak barriques of second passage for 16 months, the mass for 2 months and bottle aging for 10 months.
||The Grola is indicated to accompany red meat dishes, both roasted with brown sauces, especially lamb and goat. It is also delicious with stewed mushrooms or grilled and aged cheeses. The Grola is indicated to accompany red meat dishes, both roasted with brown sauces, especially lamb and goat. It is also delicious with stewed mushrooms or grilled and aged cheeses.
||Price Allegrini La Grola 2016 € 22.90