Winemaker's Notes: Garnet red in color, Bolla Valpolicella has a complex bouquet of black pepper, cedar, and hints of raspberries, licorice, and walnuts. Rich black-cherry flavors are followed by a pleasant finish. An innovative style of vinification preserves the true character of the indigenous grapes and their full range of flavors. Hand harvested 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 wineâ€™s complexity 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 red meats, salmon, and soft cheeses.
|Like all great legacies, the story of Bolla wines begins simply enough with one man, Abele Bolla. Abele lived in northern Italy in the Veneto region where he ran a small family inn. Wishing to offer his guests a superior experience, Abele made a decision that would launch his family’s business into the international spotlight. He decided to make and serve his own wine, a Soave. The year was 1883.
The Soave Abele made was a fresh, crisp golden-hued wine. It was immediately recognized as being true to the land, a wine that captured the essence of the Veneto region. Requests for Abele’s wine grew as more and more friends, family and guests tasted his handiwork. It was not long before the Bolla family dedicated all its time to producing fine regional wines from Italy. And the rest, as the saying goes, is history.
Fast-forward a century and a quarter. Today all award-winning Bolla wines are hand-harvested and created in Italy. The distinct flavors of the grapes can be attributed to the unique climate, soil and temperature of the region in which they are grown. Our goal is to capture those nuances so you will experience an authentic taste of Italy in every glass of Bolla wine.