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.

Tasting notes

A full bodied, intense and elegant red wine.

Technical notes

Total acidity: 5.50 g/l pH 3.48 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

Other text

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

Food pairing

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.