About this wine
Vineyard and terroir
The grapes grow in the historic Prosecco di Conegliano-Valdobbiadene area, whose steep, hilly terrain requires harvesting entirely by hand. The region is known for aromatic sparkling wines.
Vinification
After harvest, the grapes are gently pressed and fermented at a controlled temperature of 16–18 °C. Secondary fermentation takes place in an autoclave to reduce excess foam and yeasty aromas. Malolactic fermentation helps develop the grapes’ natural aroma.
Tasting profile
The bouquet is refined and fresh.
Label / history
Abele Bolla founded the small Bolla winery in Veneto in 1883. Its wines received a gold medal at a competition in Bologna in 1909. The winery released its first Amarone vintage in 1950. In the late 1960s, Brown-Forman acquired a 40% stake and began selling Bolla wines in the United States. In 1989, the Gambero Rosso guide named Bolla the National Enological Institute representing Italian wines worldwide.
