The grapes come from the southeast-facing slopes of Grola, with soils rich in clay and limestone. This subsoil provides natural freshness, aromatic refinement, and structure. The vines average 35 years old and are hand-pruned using the Guyot method. This guarantees low yields with high concentration and expression.
The harvest is carried out manually in the second half of September. Fermentation takes place at temperatures between 25 and 31°C in stainless steel tanks for nine days. The wine is then aged for six months in large wooden barrels and another two months in cement tanks. This combination creates both softness and tension in the final blend.
Corvina Veronese – Grola (70%)
Provides structure, clear cherry fruit and a recognizable spicy note.
Rondinella – Grola (30%)
Adds juiciness, floral aromas and balance to the whole.
This Valpolicella Classico Superiore is a paragon of elegance and character combined in a single glass. With its understated power and layered freshness, it demonstrates why Allegrini is among the absolute best in Valpolicella. A wine of understated class that never fails to surprise.
