La Poja, the beauty of pure Corvina.

As happens every year at Vinitaly, we did not want to miss a visit to the Allegrini stand, where, as usual, we tasted the new vintages of a selection of wines produced by the estate in Valpolicella and at their two Tuscan properties.

We decided to focus on La Poja, a wine produced from 100% Corvina Veronese grapes grown in the vineyard of the same name. La Poja, from which the wine takes its name, is a small three-hectare vineyard with calcareous soil situated at the top of the historic La Grola estate.
Despite the great tradition of the winery – and of the entire Valpolicella area – in applying grape-drying techniques for the production of Amarone and Recioto, this Corvina undergoes absolutely no concentration process whatsoever, perhaps showing us the enormous potential of this great local grape variety. Another distinctive feature is the singular choice to vinify Corvina in purity, whereas the tradition of Valpolicella wines calls for blending it with other native varieties such as Rondinella, Oseleta, Molinara, and others.

The vinification is characterized by gentle pressing and fermentation of no more than two weeks at controlled temperature in stainless steel. After malolactic fermentation, which naturally takes place in wood, the wine ages in new Allier barrique for 20 months, followed by a further 10 months in bottle.

The La Poja tasted is the 2009 vintage. The vintage was distinguished by an early budbreak and an overall advancement of phenological stages. In early spring there was abundant rainfall, which was however offset by high temperatures and scarce precipitation during the summer. From early September, optimal climatic conditions were recorded, characterized by low rainfall, more than adequate sunshine, and a notable diurnal temperature range between day and night. Above all, the considerable number of hours of sunlight and the significant temperature variation allowed the grapes to complete their phenolic ripening and enrich their aromatic profile.

On to the tasting.

The wine presents a beautiful, very deep ruby color, almost impenetrable. The nose is complex and gorgeous, releasing fruity aromas of ripe cherry, raspberry, and blackberry. We then detect spiced notes of cinnamon and vanilla, an olfactory contribution certainly imparted by the oak. Then liquorice and bitter coffee roasting notes. Finally, we perceive finely vegetal hints. On the palate the wine is warm at nearly 15 degrees, with its softness well balanced by a lively freshness and a full-bodied tannin that is, moreover, very fine and perfectly integrated into the wine.

The structure is impressive (34 g/l of extract!). Fruity and slightly bitter-edged returns envelop the palate and make the drinking experience delightful and extraordinarily long.

A very young wine, yet already harmonious, of great elegance and pleasurability. With a few more years of bottle aging, it will certainly be in a position to demonstrate its full immense class, but even today La Poja is capable of accompanying important dishes such as roasted game garnished with funghi porcini.