The grapes come from the southeastern La Grola vineyard, situated on calcareous and clayey soils. This location allows the grapes to benefit from early sunshine and a good temperature variation between day and night. The microclimate plays a key role in ripening, perfectly expressing aromas of ripe fruit and floral notes. The grapes were harvested by hand in the second half of September, with careful selection carried out directly in the vineyard.
After harvest, the grapes are fermented in stainless steel tanks at temperatures between 20 and 25°C. Fermentation lasts approximately 15 days, with gentle extraction to preserve the finesse and fruitiness. The wine then ages for 16 months, with 50% going into used barriques and 50% into large 85-hectoliter vats. This is followed by a further 10 months of bottle aging before release.
Corvina Veronese – La Grola (70%)
This grape gives body, soft tannins and aromas of black fruit and spices.
Corvinone – La Grola (25%)
Strengthens the structure with extra concentration and elegance.
Rondinella – La Grola (5%)
Brings freshness, colour stability and subtle floral notes.
Allegrini's La Grola is not just a blend; it's the symbol of their terroir vision. The wine comes from an iconic plot considered a benchmark within the Valpolicella region. Here, power and elegance are masterfully combined to create a wine that garners international acclaim every year. A characterful, premium wine that reveals the soul of Valpolicella.
