Profile

Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oakbarrel aged

Drinking window

Best 8 to 25 years from vintage.

vintage8 yrs25 yrs27 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: dark cherry, dried violet, tobacco, cedar, cassis, spice

Palate: black cherry, dried herbs, leather, graphite, cedar, liquorice

A 100% Corvina IGT aged in French barriques rather than dried: La Poja demonstrates the varietal's structure and ageing potential when treated outside the appassimento framework, producing a powerful, savoury red that rivals Amarone in complexity.

What it pairs with

  • Bistecca alla florentina Pure Corvina tannin and high acidity cut through the fat of a thick Florentine steak.More wines for steak →
  • Pappardelle al cinghiale Wild boar ragu's gamey depth is complemented by the wine's leather-cedar register.More wines for wild boar →

With cheese

Monte Veronese di malga Our pick Monte Veronese di malga aged past six months turns hard and slightly granular, with butter, hazelnut and a spicy edge. Full-bodied Veronese IGT reds raised in oak have the weight to meet it, and the cheese's fat softens their tannin.

How to serve Allegrini La Poja

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass , the bowl shape rewards the wine's structure.
  4. Pair with. Bistecca alla florentina, Pappardelle al cinghiale. Match the wine's structure to the dish's fat and salt.

History

La Poja was created by Giovanni Allegrini as a single-vineyard, non-appassimento Corvina to show that the grape could produce top-tier still red wine without drying. Declassified to IGT to allow the unconventional approach, it became one of Italy's notable single-varietal experiments.

  1. 1983First La Poja vintage, an early single-vineyard 100% Corvina IGT bottling

Facts

Producer
Allegrini · visiting guide
Grapes
Corvina (100%)
Classification
Veronese IGT
Oak
Aged 18-24 months in French barriques (225L)
ABV
14.5%
Price
€120-200 at retail
Drinking window
8-25 from vintage
First vintage
1983

Frequently asked about Allegrini La Poja

What does Allegrini La Poja taste like?

On the nose, dark cherry, dried violet, tobacco, cedar, cassis. On the palate, black cherry, dried herbs, leather, graphite, cedar. Structurally full-bodied, firm tannins, high acidity with a long finish. A 100% Corvina IGT aged in French barriques rather than dried: La Poja demonstrates the varietal's structure and ageing potential when treated outside the appassimento framework, producing a powerful, savoury red that rivals Amarone in complexity.

When should I drink Allegrini La Poja?

Drink 8-25 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Allegrini La Poja?

Bistecca alla florentina is the canonical pairing; Pappardelle al cinghiale is the other strong match. Pure Corvina tannin and high acidity cut through the fat of a thick Florentine steak.

What grapes are in Allegrini La Poja?

The blend is Corvina (100%). The wine is classified as Veronese IGT.

Tags

cellar worthy corvina dry firm tannin full body high acid iconic mood bold mood elegant occasion dinner party occasion special old world pairs with game pairs with pasta red sauce pairs with red meat price fine single vineyard still red

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