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Kramers Wineshop CHF 33.00 750ml
USD $
Kirby Wines and Liquors USD 41.99 750ml

Bolla Amarone Della Valpolicella DOC Classico 2004

Winemaker's Notes:

WINE INFORMATION Fermentation: in stainless steel tanks Aging: Short time in oak casks and used barrels Key Varietal Component: Corvina – Corvinone 60% Rondinella 30% Other local grapes 10% Acid/pH: 0.54 g%ml - 3.25 Alcohol: 12.5 % vol Residual Sugar: 0.30 g%ml HARVEST Grapes for this wine were hand-picked in higher and hilly Valpolicella Classico area. Harvest began from bottom of hills to top, following grapes ripeness. Corvina, Corvinone, Rondinella and other local grapes were harvested from mid of September to mid/end of October, at an average of 22.9 ° Brix (19.4 ° Babo). WINEMAKER NOTES Innovative style of our vinification is to preserve real character of indigenous grapes (terroir) with full range of flavors. This is obtained through a “natural” maceration, as a consequence of CO2 released during ferrmentation. This wine is garnet red in color and has bouquet of black pepper, cedar hints, fresh fruits (grapes, berries) and walnuts. Valpolicella is medium bodied, has long persistence with smoky character, due to a short ageing process in Slavonian oak casks of 4,000–8,000 liters (1,058- 2,115 gallon), as well as in used American and French barrels, to stabilize color, improve wine complexity and soften tannins. WINEMAKING Grapes are hand-harvested when fully ripe, then crushed and fermented at controlled temperature to preserve as much freshness as possible. Wine is totally fermented in small stainless steel tanks at 77 – 84°F (25 – 29°C) for about one week to preserve fresh fruit character and natural soft tannins. Valpolicella undergoes an alcoholic fermentation, followed by a complete malo-lactic one. Thanks to this secondary fermentation we increase complexity and after 2 months of ageing in oak, wine results soft, with black pepper nose and hints of smoky and spicy character. FOOD PAIRING Sauce Weight : Medium Acidity of dish : Low to medium Base Ingredients : roast beef, beef stew, linguine with red clam sauce, pork steak fajitas, veal Preferred Cooking Method : Sautéed or grilled

Bolla:
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 188... Read more
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. Read less

Member Reviews for Bolla Amarone Della Valpolicella DOC Classico

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Snooth User: dontdivedrunk
134845149
5.00 5
05/10/2009

I had this wine with the perfect Filet Mignon the other night. It just as well with the free range chicken my wife had. Very smooth.


External Reviews for Bolla Amarone Della Valpolicella DOC Classico

External Review
Source: ONLINEWEINKELLER.de
02/24/2010

Bolla Amarone della Valpolicella DOC Classico 2004: in Barriques gereift (36 Monate), empf. Trinktemperatur 16-18°C, Dekantier-Empfehlung (1 Std. vorher belüften)Jahrgang: 2004Inhalt: 0,75 LRegion: Weingut: BollaRebsorte: Restzucker: Restsäure: Alkoholgehalt: 0.15 Rotwein



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WINE INFORMATION Fermentation: in stainless steel tanks Aging: Short time in oak casks and used barrels Key Varietal Component: Corvina – Corvinone 60% Rondinella 30% Other local grapes 10% Acid/pH: 0.54 g%ml - 3.25 Alcohol: 12.5 % vol Residual Sugar: 0.30 g%ml HARVEST Grapes for this wine were hand-picked in higher and hilly Valpolicella Classico area. Harvest began from bottom of hills to top, following grapes ripeness. Corvina, Corvinone, Rondinella and other local grapes were harvested from mid of September to mid/end of October, at an average of 22.9 ° Brix (19.4 ° Babo). WINEMAKER NOTES Innovative style of our vinification is to preserve real character of indigenous grapes (terroir) with full range of flavors. This is obtained through a “natural” maceration, as a consequence of CO2 released during ferrmentation. This wine is garnet red in color and has bouquet of black pepper, cedar hints, fresh fruits (grapes, berries) and walnuts. Valpolicella is medium bodied, has long persistence with smoky character, due to a short ageing process in Slavonian oak casks of 4,000–8,000 liters (1,058- 2,115 gallon), as well as in used American and French barrels, to stabilize color, improve wine complexity and soften tannins. WINEMAKING Grapes are hand-harvested when fully ripe, then crushed and fermented at controlled temperature to preserve as much freshness as possible. Wine is totally fermented in small stainless steel tanks at 77 – 84°F (25 – 29°C) for about one week to preserve fresh fruit character and natural soft tannins. Valpolicella undergoes an alcoholic fermentation, followed by a complete malo-lactic one. Thanks to this secondary fermentation we increase complexity and after 2 months of ageing in oak, wine results soft, with black pepper nose and hints of smoky and spicy character. FOOD PAIRING Sauce Weight : Medium Acidity of dish : Low to medium Base Ingredients : roast beef, beef stew, linguine with red clam sauce, pork steak fajitas, veal Preferred Cooking Method : Sautéed or grilled

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