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Vines Corvina ( %), Rondinella ( %)

Color: Ripe ruby ​​red color with good intensity.

Smell: Red fruit, currant, plum, spices, black pepper and vanilla.

Taste: Full and satisfying. The body of excellent structure, great harmony and elegance.

Food matches: red meats, both roasted and with brown sauces, especially lamb and kid. It is also delicious with stewed or grilled mushrooms and with non-aged cheeses

It is the extraordinary result of the meeting of two great personalities: the Grola hill and the native vines of Valpolicella. The excellent exposure of the vineyards which enjoy good sunshine and
the fresh breeze coming from nearby Lake Garda allows the grapes to express the best of their potential. The skilful aging in the cellar delivers a red of great elegance and harmony, refined
and able to evolve positively for over a decade.

Classic Geographical location: Sant’Ambrogio diValpolicella, Podere La Grolapiantatotra between 1979 and 1998
Altitude: 310 m a.s.l.
Exposure: South-East
Soil type: Predominantly clayey and calcareous, rich in skeleton and poor in organic matter
Training system: bilateral Guyot
Planting density: Planting around 4,240 vines / Ha in 1979, planting around 6,500 vines / Ha in 1998

Vinification and aging

Vinification: Soft pressing and destemming of the grapes
Fermentation: In stainless steel at controlled temperature with periodic daily pumping over
Fermentation temperature: 20/28 ° C
Duration of fermentation: about 15 days
Malolactic fermentation: Naturally carried out in October in barrique
Aging: Maturation in second passage French oak barriques for 16 months, mass for 2 months and refinement in bottle for 10 months. Analytical data
Alcohol content: 14.40% Vol.
Total acidity: 5.60g / l
Residual sugars: 2,5g / l
Dry extract: 31.2g / l
pH: 3.48

Vintage characteristics
2016 was characterized by an overall favorable climate trend, despite a spring marked by rainfall above the seasonal average. The heavy rains of the month of May imposed a prompt and
rigorous work to protect the vine, which made it possible to preserve its health status.
From the second half of June the good weather was imposed for all the summer months, with temperatures
that did not exceed 35 ° C.
The significant temperature changes recorded especially at the time of veraison, combined with the substantial water reserve created in the spring months, led to an
increase in the
sugar level, favored the maintenance of acidity and facilitated the development of the aromatic profile of each variety. Finally, a "slow" harvest, which took place in ideal
atmospheric conditions, allowed the grapes to gradually complete the ripening phase.
The thousandth 2016 promises to be one of the best vintages ever, capable of standing out for its great
balance and elegance


The Allegrini company can be considered the result of the intelligence and industriousness of Giovanni Allegrini, a simple and spontaneous man who created a solid, efficient and innovative agricultural company. He began his activity at a very young age and perfected the art of winemaking by demonstrating great skills and an engaging passion. With an evocative image, he was called "the barrel spider": in his cellar, in fact, he proudly tasted the wines and, listening to judgments and impressions, he jumped like a spider from one of the other precious barrels. Giovanni's lifestyle, history and culture are still the key to understanding the philosophy and reasons for the success of the Allegrini Company. After his death in 1983, his sons took care of the company.

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