The 2009 La Poja is one of the most delicious monovarietal expression of Corvina you will ever taste. This tricky indigenous grape has been vinified as if it were a Merlot or a Cabernet Sauvignon (with 20 months in new French oak, followed by eight months in large casks). The wine is released four years after harvest. Granted, this international approach will not appeal to everyone, but there’s no doubting these excellent results. Corvina’s naturally high acidity shines through: The Allegrini family uses the fitting word “crunchy” to describe the mouthfeel. There is a sudden snap for sure, but I’d add words like “supple” and “velvety” to complete the picture. You get the best of both worlds with this wine. Drink 2015-2025.
94 points from Robert Parker, The Wine Advocate
In 1979 when Giovanni Allegrini, inspired by brillant intuition and a profund understanding of his beloved Valpolicella, decided to plant only the Corvina Veronese varietal on the summit of the La Grola hill, perhaps even him could not have imagined the extraordinary future success of this wine.
On the top of the hill called La Grola lies a plateau of less than 3 hectares dazzling white in colour, due to its calcareous top soil, and planted exclusively with Corvina since the late 1970s. The premium quality viticultural techniques yield grapes with great personality and maturity. After over 4 years of ageing, the wine is still extraordinarily fresh and crisp with a full spectrum of aromas ranging from fruit to spices and officinal herbs.
La Poja makes an ideal accompaniment to roasted red meats and game. It is excellent with aged cheeses, and a perfect match with white or black truffles. Serve at 18°C (64°F) and open the bottle one hour before consumption. Has the potential to age for 18 years.