Wine Maker Notes
After crushing and destemming the grapes, a cool fermenta-tion took place to retain many of the aromatic fragrances and fruitiness. After alcoholand malolactic fermentation, the wine aged in stainless steel tanks to retain its fruit andcrispness. Bolla Valpolicella is ruby-red in color, tending to garnet with aging.
Hilly Valpolicella zone, Italy.Grape Variety: 60% Corvina and Corvinone,30% Rondinella, 10% other local varieties.Description: Garnet red in color, Bolla Valpolicella has acomplex bouquet of black pepper, cedar,and hints of raspberries, licorice, andwalnuts. Rich black-cherry fl avors arefollowed by a pleasant fi nish.An innovative style of vinifi cation preserves the true characterof the indigenous grapes and their full range of fl avors. Handharvestedgrapes are crushed and fermented in temperaturecontrolledsmall stainless-steel tanks for about one weekto maintain fresh fruit character and natural, soft tannins.Malolactic fermentation follows, which increases the wine’scomplexity and the wine is then aged in a mix of Slavonian,French, and American oak for 2 months.Bolla Valpolicella pairs perfectly with rich pastas, grilled redmeats, salmon, and soft cheeses.
This ruby red wine is particularly good with meat dishes such as roast beef, beef stew and lamb. Serve also with steak fajitas, veal and highly seasoned cheeses.