Bolla Ripasso Della Valpolicella DOC Le Poiane

Winemaking Method
In hilly vineyards, the harvest begins in mid-September with manual selection of grapes for Amarone, which usually sees about 40% of the berries produced by each vine going to the drying loft. The rest of the clusters are left to ripen on the vine for another 15-20 days, until early October, when they are handpicked to make Valpolicella Classico. By mid-winter the grapes in the drying lofts will have completed the drying cycle and from mid-December are fermented to produce Amarone. The skins are then fermented again with Valpolicella and the result is this Ripasso. Second fermentation of Valpolicella on sweet pomace steeped in Amarone enhances the colour, structure and aromas of the wine.

Ageing
At the end of the alcoholic fermentation, the malolactic fermentation takes place in French and American oak barrels. The ageing in wood lasts about 12 months, until blending.

Sensory Profile
An elegant, well-defined nose with nicely intense black berry fruit that fuses well with appealing vanilla and coffee notes. Aromatic complexity is delivered by striking spice and balsamic notes. The palate is caressing with silky tannins and hints of ripe plum and cherry.

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

Wine of Italy

With over 125 years of winemaking tradition and heritage, Bolla has built its reputation and trust in its family of great Italian wines. Bolla offers a variety of classic Italian wines from the finest wine-growing regions in Italy. Each type of Bolla wine has its own unique taste and personality that reflects its region of origin.

A classic representation of this superior wine, it fully exploits the typicality of the lands and grapes and preserves the best of the original Ripasso technique.

Italy

Store in a cool dry place.

Food Pairing
Roasts and game, medium aged cheeses, flavoursome courses.

Bottle

Pack - Glass

Storage:
5 years in bottle, laid horizontally in a dark place at the right temperature and humidity.

Contains Sulphur Dioxide/Sulphites
Contains Sulphites

Bolla

Using the traditional Amarone pomace ripasso method, this is a wine born in the heart of the Valpolicella Classica zone, blended from Corvine, Corvinone and Rondinella harvested on our hillside estates.

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

Italy

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

Using the traditional Amarone pomace ripasso method, this is a wine born in the heart of the Valpolicella Classica zone, blended from Corvina, Corvinone and Rondinella harvested on our hillside estates.

No agent

Corvina, Corvinone, Rondinella

2021

Valpolicella Classica is a terroir where the cold winds of the Alps meet the warm breezes of Lake Garda Soil types, of different pedologic origin, are calcareous and basaltic volcanic.

An elegant nose with nicely intense black berry fruit that fuses well with vanilla and coffee notes. Aromatic complexity is delivered by striking spice and balsamic notes. The palate is caressing with silky tannins and hints of ripe plum and cherry.

14

10.1

Gruppo Italiano Vini S.p.A

Roasts and game, medium aged cheeses, flavoursome courses

Christian Scrinzi

Dry and full bodied

The harvest begins in mid-September with the manual selection of the grapes for the Amarone, which normally sees about 40% of the berries produced from each vine go to the drying lofts where they will remain until mid-December when fermentation begins. At the end of the alcoholic fermentation, the malolactic fermentation takes place in small French and American oak barrels. The aging in wood lasts about 18 months, up to the blending, which takes place a few months before bottling.