The Valpolicella Ripasso La Groletta Corte Giara by Allegrini is produced with 70% Corvina Veronese and 30% Rondinella grapes. We are at an altitude between 180 and 250 metres, on mixed soils, mainly calcareous. The vine growing system is the classic low-density pergola and the plants have an average of thirty years. The harvest takes place in the second half of September and the vinification carried out is the traditional one, with a first fermentation and then the practice of Ripasso used historically in Valpolicella: the refermentation of wines of the same or previous years on the fermented marc of dried grapes to produce amarone. It aims to strengthen and make robust the Valpolicella. The refermentation lasts about 10 days, the wine thus “repassed” acquires colour, structure, aromas, tannins and about 1/1.5 degrees of alcohol more than the original wine. La Groletta then ages 11 months in Slavonian oak barrels and a further 2 in the bottle.

VALPOLICELLA RIPASSO ALLEGRINI: TASTING

The Ripasso La Groletta is deep ruby red. On the nose, it is rich in ripe red fruit, with spicy notes and balsams to refresh. In the mouth, it is balanced between good acidity, a slight residual sugar that mitigates it, an important body and well-integrated alcohol. Good with stewed beef cheek.