La Grola by Hiroyuki Masuyama
La Grola by Hiroyuki Masuyama
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La Grola by Hiroyuki Masuyama

Veronese Igt - 2016
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As a tribute to the uniqueness of La Grola, the idea matured of setting up a gallery of artists’ labels.

Time and space are the fundamental elements of Hiroyuki Masuyama’s entire creativity: everything gravitates around these two concepts which, variously formalized over the years, have become the hallmark of his work. Via a highly-innovative process, the Limited Edition of La Grola is the fascinating synthesis of ‘overlapping images’ of one of Valpolicella Classica’s iconic vineyards. 

The japanese artist describes his work in his own words: 
“My work is a document of the time and space. 
panoramic photograph 
Time: 12.08.2018 / 00:00 - 24:00 / 24 hours / 1.440 minutes 
Space: 45° 32’ 11” north latitude and 10° 50’ 29” east latitude 
Photographing: 96 x 3 = 288 pieces of photographs / each time distance = 15 minutes”

This wine is the extraordinary result of the meeting of two great personalities: the hill of La Grola and Valpolicella’s autochthonous grapes. The excellent exposure of the vineyards – which enjoy the sun’s warm rays and the cool breezes that comes from nearby Lake Garda – allows the grapes to achieve their highest potential.
Careful, craftsman-like ageing in the cellar yields a red wine with great elegance, harmony and finesse that can evolve well for over a decade.

After being fermented in stainless steel with regular, daily pumping over, the wine is aged in French oak barriques for 16 months, 2 months in large Slavonian oak casks, and 10 months in the bottle. 

Deep ruby red in colour, this wine brims with character and personality. It is a wine with a full and enveloping aroma, with hints of blackcurrant, spicy notes of juniper and black pepper, tobacco and coffee. It is fresh and intense on the palate with excellent aromatic persistence. 

La Grola is ideal with red meat dishes, roasted or served with gravy, especially lamb and goat. Delicious with stewed or grilled mushrooms and mature, non-sharp cheeses. Serve at 16-18°C and open one hour before serving. 

90% Corvina Veronese  10% Oseleta