La Poja Allegrini
The family has been growing grapes here for six generations, but the estate in its current form was founded by Giovanni Allegrini. When he died in 1983, it passed to his three children, who ran it together until Walter‘s death in July 2003. Franco now looks after the vineyards and is the winemaker, and Marilisa is director of marketing.
Located at the top of Podere La Grola, Sant’Ambrogio di Valpolicella, 310 metres above sea level, the vineyard comprises 2.65 hectares planted in 1979 with a south-east exposure. The soil is well-drained, calcareous (78.5% chalk) and stony. Soils are marginally alkaline and combine with the active limestone content to reduce the vines’ vigour. The vines are double Guyot trained at a density of approximately 4,240 vines per hectare and have an average age of 30 years.
In 2008 picking started in late September which was a return, after several years of early ripening, to a normal start date. The growing season was characterised by heavy rain between April-May that caused difficulties of downy mildew for some producers. A number of damaging hailstorms also affected the area, but the Allegrini vineyards were only minimally hit. From September onwards, conditions were perfect, with no rainfall, good sun exposure and considerable diurnal temperature differences. The perfect amount of daylight hours meant the grapes were picked in excellent condition.
The grapes were harvested at the end of October, de-stemmed and crushed with maceration lasting 12-15 days with regular, daily pumping over. Fermentation took place in temperature-controlled stainless steel tanks between 22-31ºC with maloactic occurring naturally in November. The wine was then racked into new oak barriques where it aged for 20 months, followed by eight months in tank.
Ruby red colour, with intense aromas of blackberries and spice. It is rich and full-bodied on the palate, with an opulent structure. Well balanced, rounded and complex with cherry and blackberry fruit flavours interwoven