About this wine
Vineyard and terroir
The grapes come from Bolla's own vineyards, mainly on the hills of Marano and Negrar. The vines are 10 years old.
Vinification
The grapes are picked by hand in late September. The wine is made by ripasso, a traditional method in which the must undergoes a second fermentation in oak barrels with grape skins left over from Amarone production. Bolla gives the method a modern interpretation. It adds richness and texture and makes the aromatic character more complex.
Ageing
The wine ages for 12 months in oak barrels, which bring extra depth, a creamy texture and gentle spice notes that complement the fruit. It is closed with a natural cork.
Tasting profile
Bright fruity aroma and a rich, full flavour. Elegant in style, with a creamy texture and gentle spice notes.
Serving and pairing
Pairs with braised beef, beef tongue, pasta with meat sauce and other Italian dishes.
Label / history
Abele Bolla founded the winery in Veneto in 1883. Its wines first gained recognition in 1909, when they won a gold medal at a competition in Bologna. The first Amarone vintage followed in 1950. In the late 1960s the American corporation Brown-Forman bought a 40% stake and began selling Bolla wines in America. In 1989 the Gambero Rosso guide described Bolla as a National Oenological Institute representing Italian wines around the world. Bolla aims to make approachable wines suited to modern life.
