La Grola Valpolicella Classico Superiore D.O.C.

Corvina Veronese 90%, Oseleta 10%

Veneto Region

Altitude 310 m a.s.l.

Southeast exposure

Soil type Mainly clay and limestone, rich in skeleton and poor in organic matter

Training system Bilateral Guyot

Planting density 1979 planting about 4,240 vines/Ha, 1998 planting about 6,500 vines/Ha

Harvest Hand harvesting carried out in the second half of September

Pressing Soft crushing and destemming of the grapes

Fermentation In temperature-controlled stainless steel with periodic daily pumping-over

Fermentation temperature 20/28°C

Length of fermentation about 15 days

Malolactic fermentation Naturally carried out in October in barriques

Aging Maturation in second-passage French oak barriques for 16 months,

mass for 2 months and bottle aging for 10 months

Alcohol content 14.42% Vol

Total acidity 5.75 g/l

Residual sugar 1.5 g/l

Dry extract 34.9 g/l

pH 3.48

The 2019 harvest began in mid-September and ended in mid-October, bringing us back to a more "classic" harvest calendar than

those of recent years. Overall, it was a vintage characterized by a mild winter. Only on a few nights in January did it fall below 0°C,

while days with peaks of 10°C were recorded in both early December and early January. The soils thus remained "workable" and were

therefore were aerated by surface replanting. Between late March and early April, temperatures settled above 10°C and

the new vine vegetative cycle began. The absence of significant rainfall during bud break considerably reduced the action

of the main pathogen: downy mildew. In May the scenario changed abruptly, with rainy phenomena and very low temperatures,

practically winter. This affected the cycle of all plants. The real difference was made by the summer, particularly in our vineyards in the

hills and high hills, where temperatures remained below 30/32°C. The resulting wines are of exceptional finesse and elegance.

From one of the most beautiful hills of Valpolicella Classica come the grapes destined for this fragrant red, whose most elegant varietal, the

Corvina, is complemented by a splash of the more virile and gritty Oseleta. The aromatic ensemble ranges from wild fruit to black pepper, leaving

tenuous earthy and tobacco notes in the background. The sip is solid, taut yet gentle, making for a wine of class and refinement.

Red meat dishes, both roasted and with brown sauces, especially lamb and kid. Delicious with stewed or grilled mushrooms and with

non-spicy aged cheeses.

Best served at a temperature of 16/18°C in large red wine glasses.

Evolutionary potential more than 15 years.