Bolla Valpolicella DOC

  • Varietal 60% , 30% , 10%
  • Vintages
  • Tech Info
    • Alcohol 12 %
    • Acidity 5.4 g/l
    • Residual Sugar 4.5 g/l
  • Region Veneto
  • Vineyards Hilly Valpolicella zone, Veneto, Italy. Limestone hills at 200 meters (650’) altitude with some clay, stone and volcanic rock.
  • Winemaking 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.
  • Tasting Notes 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.
  • Food Pairing Bolla Valpolicella pairs perfectly with rich pastas, grilled red meats, salmon, and soft cheeses.