Bolla Valpolicella Ripasso.

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.