The Corte Giara wines are made by leading Veronese winemaking family, Allegrini from fruit brought in from outside their own vineyards. This Valpolicella Ripasso La Groletta is a blend of Corvina (70%) and Rondinella (30%) grapes grown on vineyards that are situated in the hilly areas of the Valpolicella DOC, at an altitude of 180-250 metres above sea level. The wine was made using the traditional Veronese technique of "ripasso". The grapes were destalked and crushed before being fermented in temperature-controlled stainless steel tanks at 23°C - 28°C for nine days with daily pumping over. A second fermentation was started by adding to the wine Amarone pomace in February at 15°C - 19°C, giving the wine more body and depth. It spent four months in temperature-controlled, stainless-steel tanks and then matured on yeast lees for 11 months in large Slavonian oak barrels prior to bottling, where it remained for two months before release. The resulting wine has a deep ruby red colour with good concentration. On the nose, plump red fruit combines well with sweet spices, giving way to delicately spiced herbs. It is full and satisfying, with excellent structure and vibrant acidity that create a harmonious balance for a wine that is both smooth and vivacious on the palate. [#intro]From the Allegrini stable this 'Ripasso' has plump red fruit & sweet spices...[/intro]