Hilly Valpolicella zone, Veneto, Italy. Limestone hills at 200 meters (650’) altitude with
some clay, stone and volcanic rock.
Hand-harvested indigenous grapes are crushed and fermented in temperature-controlled small stainless-steel tanks for about one week to maintain fresh fruit character and natural, soft tannins. Malolactic fermentation follows, which increases the wine’s complexity and the wine is then aged in a mix of Slavonian, French, and American oak for 2 months.
Color: Garnet red.
Bouquet: Complex bouquet of black pepper, cedar, and hints of raspberries, licorice, and walnuts.
Taste: Rich black-cherry flavors are followed by a pleasant finish.
Bolla Valpolicella pairs perfectly with rich pastas, grilled red meats, salmon, and soft cheeses.