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Allegrini La Grola 2009

Bottle Size: 750ml Item #: 1775911
This item is not currently available for purchase.

Allegrini La Grola 2009 750ml

Allegrini La Grola

A full bodied, intense and elegant red wine.

Total acidity: 5.50 g/l pH 3.48 Total dry extract: 32.15 g/l Degree of alcohol: 13.65% Residual sugar: 3.1 g/l Total SO2 60 mg/l Free SO2 22 mg/l

It is recommended to accompany red meats, either roasted or in casseroles, and mellow, aged cheeses. It is also delicious with English stews. Serve at 15°C and open the bottle an hour before drinking.

GRAPE VARIETES 70% Corvina Veronese, 15% Rondinella, 10% Shyrah, 5% Sangiovese THE VINEYARD Podere La Grola, Sant’Ambrogio di Valpolicella 24.26 hectares planted 1979-1992 310 mt a.s.l. South east exposure Soil: mostly calcareous, cretaceous VITICULTURE Double Guyot trained vines with about 4,200 vines per hectare. Average age of productive vines: 20 years Buds to fruiting cane: 9 (bear in mind that usually the shoot’s first three buds only produce leaves, not fruit) YIELD 53 Hl/Ha HARVEST Hand harvest carried out during the first fortnight in October VINIFICATION De-stalking and crushing of the grapes Fermentation temperature: 24°-32°C Maceration time: 9 days Daily periodic pumping over Malolactic fermentation: during the month of December Transferred into wood: December 99 Matured in wood for 17 months Matured in bottle for 11 months

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Allegrini Allegrini La Grola 2009
BOTTLE SIZE: 750ml
 

Notes on the Allegrini La Grola 750ML 2009

Tasting Notes A full bodied, intense and elegant red wine.

Technical Notes Total acidity: 5.50 g/l pH 3.48 Total dry extract: 32.15 g/l Degree of alcohol: 13.65% Residual sugar: 3.1 g/l Total SO2 60 mg/l Free SO2 22 mg/l

Food Pairing It is recommended to accompany red meats, either roasted or in casseroles, and mellow, aged cheeses. It is also delicious with English stews. Serve at 15°C and open the bottle an hour before drinking.

Additional Notes GRAPE VARIETES 70% Corvina Veronese, 15% Rondinella, 10% Shyrah, 5% Sangiovese THE VINEYARD Podere La Grola, Sant’Ambrogio di Valpolicella 24.26 hectares planted 1979-1992 310 mt a.s.l. South east exposure Soil: mostly calcareous, cretaceous VITICULTURE Double Guyot trained vines with about 4,200 vines per hectare. Average age of productive vines: 20 years Buds to fruiting cane: 9 (bear in mind that usually the shoot’s first three buds only produce leaves, not fruit) YIELD 53 Hl/Ha HARVEST Hand harvest carried out during the first fortnight in October VINIFICATION De-stalking and crushing of the grapes Fermentation temperature: 24°-32°C Maceration time: 9 days Daily periodic pumping over Malolactic fermentation: during the month of December Transferred into wood: December 99 Matured in wood for 17 months Matured in bottle for 11 months