Bolla Amarone Della Valpolicella Classico DOC

Bolla was the first winery to produce a wine with name "Amarone" on the label, in 1953. After harvest, the hand-picked grapes are laid out to dry in hillside barns called "Fruttai", to concentrate their flavours and bring added complexity to the wine - a traditional winemaking technique from roman times. Rich, full-bodied flavours of black cherries, prunes and cedar spice are followed by a long, elegant finish. Aged in oak for minimum of two years.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Wine of Italy

Bolla was the first winery to produce a wine with the name "Amarone" on the label, in 1953. After harvest, the hand-picked grapes are laid out to dry in hillside barns called "fruttai", to concentrate their flavours and bring added complexity to the wine - a traditional winemaking technique from roman times. Rich, full-bodied flavours of black cherries, prunes and cedar spice are followed by a long, elegant finish.
Aged in oak for minimum of 2 years.

Italy

Bottle

Pack - Glass

Full Product Name:
Red Italian Wine

Origin:
Product of Italy

Contains Sulphur Dioxide/Sulphites

Bolla

Bolla S.p.A.,
In S. Pietro,
In Cariano,
Italia.

Italy

Bolla S.p.A.,
In S. Pietro,
In Cariano,
Italia.
WWW.BOLLA.IT

The first specimens of bottled “Amarone” (without a label) began to appear in the early 1900s but were limited to consumption by family and friends. The first bottle of Amarone della Valpolicella arrived in 1953 and was produced by the Bolla family, whose pioneering spirit and desire for innovation finally gave the wine an identity. The grapes were from the 1950 harvest.

No agent

Corvina, Corvinone, Rondinella

2017

Amarone Bolla is produced on the hills of the Classico district. 300-350 meters above sea level, with south-west and south-east aspecting.

Intense ruby red colour. A spacious, layered nose with hints of forest berries and cherries. The palate plays on fruity notes and the finale is long and lingering

15

11.3

Gruppo Italiano Vini S.p.A

Roast and grilled meat, game, braised and stewed meat. Mature cheeses, complex, flavoursome starters. The key ingredient is one of the Verona district's most refined recipes, risotto all'Amarone

Christian Scrinzi

From January onwards the dried grapes were destemmed and crushed, then moved to the fermenting vats. Alcoholic fermentation was at controlled temperature and maceration managed with the aim of preserving the fruitiness of the grape alongside an intense but controlled extraction of tannins. Malolactic fermentation took place partly in small wood and partly in 4,000-litre barrels.