Corte Giara - Allegrini
Valpolicella Ripasso La Groletta 2023
| Denomination | DOC Valpolicella Ripasso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 70% Corvina, 30% Rondinella |
| Aging | Aged for approximately 4 months in stainless steel, 11 months in Slavonian oak barrels, and refined for 2 months in the bottle. |
- Style and accolades: Still red wine with 13.5% alcohol, rated 90/100 by James Suckling
- Grape variety and harvest: Composed of 70% Corvina and 30% Rondinella, hand-harvested in September
- Ripasso technique: Second fermentation on Amarone dried grape skins for 9-10 days in February
- Ageing: Matured for 4 months in stainless steel, 11 months in Slavonian oak and 2 months in bottle
- Serving and pairings: Decant for 1 hour at 16-18°C, ideal with stews, braised dishes, red meats and cheeses
Description
What kind of wine it is
Corte Giara Valpolicella Ripasso La Groletta faithfully embodies the essence of Valpolicella Ripasso. Made from a blend of Corvina and Rondinella, it boasts a full and satisfying profile. The palate reveals an excellent balance between smoothness and freshness, always lively and easy-drinking. The bouquet releases clear aromas of cherry and ripe red fruits, harmoniously blended with notes of sweet spices and medicinal herbs. Ageing in large wooden barrels defines its elegant tannic structure, making it the ideal pairing for flavourful stews, red meats and medium-aged cheeses.
Where it comes from
The grapes grow on the Veronese hills in the municipality of Fumane, a territory with a strong winemaking tradition. The vineyards are situated between 180 and 250 metres above sea level, with a south-east exposure ideal for capturing optimal sunlight. This specific microclimate ensures consistent phenolic development, a crucial element for preserving the vibrancy of the blend. The soil, mainly clay and rich in limestone stones, supports the typical pergola training system, giving the wine a rigorous structure and impeccable flavour definition.
How it is produced
Production begins in September with a manual harvest, followed by destemming and gentle pressing. After an initial fermentation in stainless steel at a controlled temperature, the Ripasso technique is carried out in February. This process involves a second, slow fermentation on the dried Amarone grape skins, a key step to increase body and aromatic intensity. The maturation process includes a period in stainless steel and eleven months resting in large Slavonian oak barrels. A final ageing period ensures a harmonious and complete organoleptic profile.
History and Curiosities
Born from the historic experience of the Allegrini family in Fumane, Corte Giara combines winemaking tradition with a convivial and contemporary style. La Groletta is a masterful expression of Valpolicella Ripasso DOC, capable of offering a deep and complex tasting experience. Its soul comes to life thanks to the traditional Ripasso technique, through a slow second fermentation on the prized Amarone pomace. This meticulous process enriches the red wine with enveloping aromas, ensuring a harmonious, smooth sip with a satisfying structure.
Awards
-
2023
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1989
- Oenologist: Paolo Mascanzoni e Lorenzo Fortini
Corte Giara offers a diverse range of wines, influenced by the exceptional viticulture and winemaking traditions of the Veneto region. Beginning with the renowned Valpolicella area, where the family has garnered their winemaking expertise, their portfolio extends to include prestigious denominations such as Valpolicella, Soave, Prosecco, and Bardolino.
Embodying elegance and contemporary flair, Corte Giara wines strike a perfect balance and cater to a discerning audience seeking exceptional quality. This unique collection appeals to a broad range of wine enthusiasts, including both seasoned connoisseurs and newcomers to the world of wine. Read more
| Name | Corte Giara Valpolicella Ripasso La Groletta 2023 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 70% Corvina, 30% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Corte Giara - Allegrini |
| Story | History and Curiosities Born from the historic experience of the Allegrini family in Fumane, Corte Giara combines winemaking tradition with a convivial and contemporary style. La Groletta is a masterful expression of Valpolicella Ripasso DOC, capable of offering a deep and complex tasting experience. Its soul comes to life thanks to the traditional Ripasso technique, through a slow second fermentation on the prized Amarone pomace. This meticulous process enriches the red wine with enveloping aromas, ensuring a harmonious, smooth sip with a satisfying structure. |
| Origin | Veronese hills of Valpolicella, in the municipality of Fumane (Verona), Veneto, Italy |
| Soil composition | Extremely varied, mostly clayey and rich in stones (predominantly calcareous/stony) |
| Cultivation system | Pergola |
| Plants per hectare | Approximately 3,000 vines per hectare |
| Harvest | Carried out manually in the second half of September |
| Fermentation temperature | 1st fermentation: 23-28 °C; 2nd fermentation: 15 9 °C |
| Fermentation | 1st fermentation: 9 days. 2nd fermentation: 9 0 days. |
| Production technique | Ripasso technique (second fermentation on dried Amarone grape pomace) |
| Wine making | Grapes harvested and selected by hand; destemming and gentle pressing; first fermentation in stainless steel at controlled temperature (23-28 °C) for 9 days with daily pump-overs; second fermentation using the Ripasso technique on the Amarone dried grape skins, carried out in February for 9 0 days with daily pump-overs (15 9 °C). |
| Aging | Aged for approximately 4 months in stainless steel, 11 months in Slavonian oak barrels, and refined for 2 months in the bottle. |
| Total acidity | 5.6 gr/L |
| PH | 3.39 |
| Residual sugar | 6.7 gr/L |
| Dry extract | 37.7 gr/L |
| Allergens | Contains sulphites |