Bolla Corvina Blend Recioto Della Valpolicella 2006

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Im Bouquet lässt er fruchtige Noten von Sauerkirschen und Pflaumen sowie einen Hauch von schwarzem Pfeffer erkennen.

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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 Corvina Blend Recioto Della Valpolicella

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Snooth User: lmitchell21
38431032
5.00 5
03/04/2010

Five glasses


External Reviews for Bolla Corvina Blend Recioto Della Valpolicella

External Review
Source: Flaschenpost Weinservice GmbH
05/31/2011

Im Bouquet lässt er fruchtige Noten von Sauerkirschen und Pflaumen sowie einen Hauch von schwarzem Pfeffer erkennen.


External Review
Source: ONLINEWEINKELLER.de
03/29/2010

Valpolicella DOC Classico 2006 - Bolla : Valpolicella DOC Classico 2006 - Rotwein von Bolla Das Glas wird von einer intensiven rubinroten Farbe erfüllt. Das Bukett des Valpolicella DOC Classico 2006 zeigt sich blumig mit Nuancen von Veilchen und würzig mit Noten von Lakritz. Ein sehr fein strukturierter Rotwein, sehr samtig und mit einem nachhaltigen Finale.Ein wunderbarer Begleiter von Rinderfilet mit würziger Sauce, feinen Kräutern und grünem Spargel er passt aber auch perfekt zu Pastagerichten, Aufläufen, Pizza und anderen herzhaften Fleischgerichten.Weingut: BollaLand: ItalienRegion: VenetienRebsorte: 60% Corvina, 40% RondinellaInhalt: 0,75 lAlkoholgehalt: 12,0 Vol.%Lagerfähigkeit: 3-5 Jahre ab Jahrgangempfohlene Serviertemperatur: 16-18 °C Suche nach Rebsorten > Rote Rebsorten > Rondinella


External Review
Source: CityWineCellar.com
07/20/2010

"The word Amarone comes from the Veronese dialect; it means dry. The definition comes from the comparison with the Recioto, a sweet wine produced in Valpolicella with the same grapes and using the same vinification technique, but leaving a much higher amount of residual sugar. The grapes used are the same as those in DOC Valpolicella, even if the percentage of Corvina is higher; however, unlike Valpolicella, Amarone is made exclusively from selected grapes grown on dedicated vineyards with the best micro-climate, sun exposure and soil type.The grapes used for Amarone are grown on three-foot-high trellises in the hills of Valpolicella that rise one to two thousand feet above sea level. In the picking process, only the most suitable grapes on the vines are selected for Amarone. The best bunches are those whose grapes are sufficiently spaced to allow air to circulate between them in the drying process (this limits the formation of gray mold). These grapes, whose sugar levels are the highest because of the amount of sunlight they receive, are picked and then arranged on flat drawers that easily fit into racks (or wooden cases), allowing a good circulation of air. It is very important that they be kept in a dry, cool, well-ventilated room. In years past, bamboo, straw mats, or trellises were used to dry the grapes. The grapes are cleaned and turned about every 20 days and are constantly inspected during the four-month natural drying period. This drying period causes a 40% loss of juice, resulting in grapes low in juice but extremely high in sugar and varietal character. Enzymatic action changes the properties (internally) of the acids and sugar balance and a cold continued 2003 Bolla Amarone Delle Valpolicella Phonetic Pronunciation:(BOL-lah AH-mah-roe-neh DEL-lah vahl-poh-lee-CHEL-lah) maceration in the berry starts, since the coloring an aromatic substances in the skin begin migrating into the pulp. The dried grapes, which resemble rich and still well moistured shriveled raisins, are pressed at the middle/end of February, and go through a process of cold maceration with skin and stems intact for about 20 days and then fermented at a maximum temperature of 15-17 C for 25 more days. Then the wine is put to age in big Slavonian oak casks for a period of time varying from 24 to 36 months. Bolla Amarone della Valpolicella has a remarkably beautiful, dark ruby red color." -Winery


External Review
01/17/2009

Wine Tasting NotesThis 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 4,0008,000 liters (1,058 - 2,115 gallon), as well as in used American and French barrels, to stabilize color, improve wine complexity and soften tannins.


External Review
Source: ONLINEWEINKELLER.de
02/07/2011

Amarone della Valpolicella DOC Classico 2006 - Bolla: Amarone della Valpolicella DOC Classico 2006 - Rotwein von BollaDieser wunderbare Amarone überzeugt mit einem Bukett von Sauerkirschen und Zitrusfrüchten. Anklänge von Trockenpflaumen und Röstaromen runden den vollen Geschmack dieses drei Jahre in Fässern aus slawonischer Eiche gereiften Amarone ab. Der Amarone della Valpolicella DOC Classico 2006 strahlt in granatroter Farbe. Er harmoniert wunderbar mit Parmesan oder anderem würzigen Käse und sollte vorher möglichst eine Stunde belüftet werden.Weingut: BollaLand: ItalienRegion: VenetienRebsorte: 75% Corvina, 25% RondinellaInhalt: 0,75 lAlkoholgehalt: 15,0 Vol.%Fassreife: in Barriques gereift (36 Monate)Empfohlene Serviertemperatur: 16-18 °CLagerfähigkeit: bis mind. 2022Auszeichnungen für den Bolla Amarone della Valpolicella DOC Classico:2 Gläser im Gambero Rosso (Jg. 2004)Silber Medaille (Jg. 1998) - Chall. Int. du Vin15 Vinum Punkte (Jg. 1998)83 Mondo Punkte (Jg. 1997)14 Vinum Punkte (Jg. 1996)Gold Medaille (Jg. 1996) - Valpolicella Competition85 Wine Spectator Punkte (Jg. 1996)++ 2 Merum Sterne (Jhg. 1996)  Venetien


External Review
11/12/2009

After aging in the finest oak barrels the Bolla Amarone della Valpolicella that emerges is a wine of ruby-red color with a dry, rich, complex flavor.


External Review
Source: Flaschenpost Weinservice GmbH
04/10/2011

Nobles Rubin. Enorm offfenes, vielschichtiges und typisches Amarone-Bouquet, an Kirschenkompott und getrocknete Zwetschgen erinnernd, dahinter zimtige Noten. Elegantes, opulentes Gaumenbild mit Aromen von Korinthen und Dörrfrüchten, auch etwas Lebkuchengewürz, kraftvolle Mitte mit einer eleganten Tanninstruktur, lang.


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Im Bouquet lässt er fruchtige Noten von Sauerkirschen und Pflaumen sowie einen Hauch von schwarzem Pfeffer erkennen.

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