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La Grola IGT, Allegrini 2015 75cl

£280.00 PER CASE
*£23.33 PER BOTTLE WHEN YOU PURCHASE A CASE

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COUNTRY: Italy
VINTAGE: 2015
APV: 13.50%
GRAPE VARIETIES: Corvina , Shiraz/Syrah
FOODS: elaborate dishes, rich pastas, red meats, game, roasts, aged cheeses, stews
REGION: Veneto
AVAILABILITY:IN STOCK
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La Grola IGT, Allegrini 2015 75cl

Bright ruby in colour with perfumes of bitter cherries and a twist of raspberry. On the palate, bright, lively fruit with good intensity of ripe, summer berries and a hint of liquorice. Long and elegant on the finish.
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A Super-Veneto made from a blend of Corvina and Syrah grapes. As the vines are double guyot trained (rather than the traditional Pergola), there was no need for the ripasso technique to be used. The grapes were de-stemmed and crushed, after which fermentation took place between at 20-28°C. Maceration lasted for 11-12 days during which pumping over took place daily. Malolactic fermentation took place in November. The wine was then racked into oak where it matured for 16 months before spending a further 2 months in tank before bottling. The wine was then matured in bottle for ten months before release.

Corvina is an Italian variety grown predominantly in the Veneto region of northeast Italy. Corvina is blended with several other grapes to create the classic wines from this region - Bardolino and Valpolicella, plus Amarone and Recioto. When vinified fresh (ie not dried), it usually produces medium bodied wines with a light crimson colouring, sour cherry notes and a classic slight bitter cherry and almond twist on the finish. The small berries of Corvina are low in tannins and colour extract but have thick skins that are ideal for drying and protecting the grape from rot (for Amarone and Recioto).

A potential rival for the crown of ‘world‘s greatest black grape‘, Syrah has emerged relatively recently as one of the most-planted grape varieties worldwide. The two ‘classic‘ regions in which it thrives are the Northern Rhône valley, where it makes fabulous, dense, spicy wines which age majestically for decades, and Australia, to which it was introduced in 1832 by the settler James Busby and goes by the name Shiraz. The two different names usually denote two very different styles. Shiraz has come to be used for richer, blacker wines with more ripe fruit flavour on the mid-palate, while Syrah tends to be used for structure-driven wines with more restrained flavours of black pepper and spice with characteristic black fruit. The grape is thick-skinned and prefers warmer climates, although its flavours tend to degenerate jammily if subjected to too much heat. Excellent examples in the Syrah style can be found in the Languedoc-Roussillon, the Hawkes Bay area of New Zealand and now some cooler parts of Australia; in its Shiraz guise Australia is still the heartland, but is also cultivated in South Africa and California.

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