This blend of 70% Corvina Veronese, 15% Rondinella, 10% Syrah and 5% Sangiovese is a full-bodied, intense and elegant red wine. It is made from grapes from one of the most noble and prestigious vineyards in the Valpolicella Classico region, the Podere La Grola. The vineyard is 1,000 feet above sea level and its soil is chalky and stony. This unique red has sacrificed its DOC status by replacing Molinara in the blend with Syrah. Aged 16 months in French oak, it then rests almost one year in the bottle. Deep ruby red in color, it has a wide and embracing bouquet with scents of forest fruits, juniper, tobacco and coffee essences.
|A full bodied, intense and
elegant red wine.
| Wine Advocate 91 points (Oct 2013)
The 2010 La Grola is 80% Corvina and Corvinone, 10% Oseleta and 10% Syrah, with a large emphasis on the Syrah. You really feel the width and the softness of the Rhone Valley variety backed by loads of black fruit and dried currant. Embellishing contours of dark spice, leather and moist chewing tobacco bring up the rear. After an hour or two in the glass, the wine begins to show territory-driven notes of dried apple and apricot. Drink 2014-2022.
Wine Enthusiast 89 points (Nov 2013)
Made from a blend of Corvina, Syrah and Oseleta, this savory wine is made by one of Amarone’s leading producers. It offers red currant, bell pepper and black pepper flavors. It’s tightly wound but fresh, and would pair nicely with grilled portobello mushrooms.
|Total acidity: 5.50 g/l
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
|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
|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.