Corte Giara Ripasso La Groletta is produced by the Allegrini family, protagonists in the agricultural history of Fumane since the 16th century. Allegrini is closely linked to the Valpolicella DOC, which originated in the province of Verona, and with choices made with great foresight, the winery is now one of the leaders in Italy, and it is in the family's Valpolicella wines that new generations of winemakers take their cue. To keep up with the company's exponential growth and reach a wider range of consumers by diversifying its products, Allegrini founded other brands, including Corte Giara. This brand established in 1989 produces young, innovative wines suitable for any convivial setting. Allegrini Corte Giara Ripasso La Groletta is one of the revised versions of Valpolicella to have DOC certification, produced only in Fumane in a few other Veronese municipalities. It is composed of 70% Corvina and 30% Rondinella grapes, grown in the typical variegated mostly limestone soil of the Veronese area and harvested by hand in the second half of September. After destemming and soft crushing, the must is fermented in stainless steel at a controlled temperature of about 23/28 °C. Before aging, the peculiar second fermentation takes place as per the Valpolicella Ripasso specification, on the raisin marc of Amarone, which gives its characteristic aromas and increases its alcohol content. The second fermentation lasts 9/10 days with daily pumping over and is carried out in February and is followed by aging in steel for 4 months, in Slavonian oak barrels for 11 months and final aging in the bottle for 2 months. Ripe ruby red with good intensity. Sweet, pulpy red fruit marries with sweet spices to then give way to notes of medicinal herbs and delicate spice. Full and satisfying. The excellently structured body finds in the acid thrust the right complement to its harmony, turning out soft but equally agile on the palate.
| Name | Allegrini Corte Giara Ripasso La Groletta 2021 |
| Type | Still red |
| Classification |
DOC Valpolicella Ripasso
|
| Year | 2021 |
| Format | 0.75 l Standard |
| Country |
Italy
|
| Region | Veneto |
| Grape varieties | 70% Corvina, 30% Rondinella |
| Location | Fumane di Valpolicella (VR) |
| Climate | Altitude: 180-250 m a.s.l. Exposure: Southeast. |
| Soil composition. | Very varied mostly limestone and rich in skeleton. |
| Farming system | Pergola |
| No. of plants per hectare | About 3,000 vines per hectare. |
| Harvest | Carried out by hand in the first half of September. |
| Fermentation temperature | 1st fermentation: 23/28 °C - 2nd fermentation: 15-19 °C. |
| Fermentation period. | 1st fermentation: 9 days with periodic daily pumping over. 2nd fermentation: 9-10 days with periodic daily pumping over. |
| Vinification | Pressing: soft, of the destemmed grapes. Fermentation: first fermentation in stainless steel at controlled temperature. Second fermentation on the skins carried out in February. |
| Aging | Stays for about 4 months in stainless steel, 11 months in Slavonian oak barrels, aging 2 months in bottle. |
| Grade alcohol | 13.50% by volume |
| Total acidity | 5.60 gr/L |
| PH | 3,39 |
| Residual sugars | 6.70 g/L |
| Dry extract | 37.70 gr/L |
| Sulfites | Contains sulfites |
| Matching | Stracotti and braised meats with polenta, crusted filet, quail, sliced beef with porcini mushrooms, lamb chops and medium-aged cheeses. |
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