Bolla Soave Italy 2011

Avg Price: $9.99
3.42 5 0.5
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Winemaker's Notes:

Fermentation: 100% stainless steel Key Varietal Component: Garganega 95% Trebbiano di Soave 5% Acid: 0.52 g/100ml pH:...

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Wine Market NY
New Hyde Park, NY (34 mi)
USD 1.99
375ml
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Displays a flowery and delicate aroma and a soft, full taste, with a slight sparkle. It is fruity with pear, lemon and a slight almond aftertaste. ... Read more

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User Reviews for Bolla Soave Italy

External Reviews for Bolla Soave Italy

External Review
Source: CityWineCellar.com
10/16/2009

Displays a flowery and delicate aroma and a soft, full taste, with a slight sparkle. It is fruity with pear, lemon and a slight almond aftertaste. Great with seafood, poultry and pasta.


Ratings & Tags for Bolla Soave Italy

88712 Snooth User: megalli
rated this wine
2.50 5
09/19/2008

rated this wine
4.00 5
11/09/2011

Winemaker's Notes:

Fermentation: 100% stainless steel Key Varietal Component: Garganega 95% Trebbiano di Soave 5% Acid: 0.52 g/100ml pH: 3.10 Alcohol: 12.0% by vol Residual Sugar: 0.4 g/100ml WINEMAKER NOTES: The goal of our vinification is to capture the true varietal character of the Garganega and Trebbiano di Soave grapes and preserve the full range of flavours through the cryomaceration process and controlled fermentation in stainless steel. The wine is clean, young, fruity and pairs well with a wide range of food. This wine has fresh aromas of apricot and pepper. In the mouth, the wine is soft, dry with clean flavors of apple, melon and pear. Trebbiano di Soave grapes add body and complexity. The finish is very clean with a long aftertaste. WINEMAKING: The grapes are harvested ripe and undergo a cryomaceration process to preserve as much freshness and varietal character as possible. This wine is 100% fermented in stainless steel tanks at 64 – 68° F for three weeks to capture fresh fruit varietal character. It remains “sur lees” as long as possible. The wine undergoes malolactic fermentation after the alcoholic fermentation and is bottled young to retain its freshness. FOOD PAIRING: Sauce Weight: Medium Acidity of dish: Medium to medium high Preferred Cooking Method: Boiled or grilled Base Ingredients: Cold appetizers, salads (chicken, rice, vegetables); shellfish and grilled shrimps, risotto, grilled “hot” sausage, linguine or spaghetti with white clam sauce. Cheeses: Bel Paese, Caciotta, Mozzarella, Provolone, Taleggio Bridge Ingredients*: Lemon, pepper, garlic, olives, capers, dill, basil, almonds. *

Fermentation: 100% stainless steel Key Varietal Component: Garganega 95% Trebbiano di Soave 5% Acid: 0.52 g/100ml pH: 3.10 Alcohol: 12.0% by vol Residual Sugar: 0.4 g/100ml WINEMAKER NOTES: The goal of our vinification is to capture the true varietal character of the Garganega and Trebbiano di Soave grapes and preserve the full range of flavours through the cryomaceration process and controlled fermentation in stainless steel. The wine is clean, young, fruity and pairs well with a wide range of food. This wine has fresh aromas of apricot and pepper. In the mouth, the wine is soft, dry with clean flavors of apple, melon and pear. Trebbiano di Soave grapes add body and complexity. The finish is very clean with a long aftertaste. WINEMAKING: The grapes are harvested ripe and undergo a cryomaceration process to preserve as much freshness and varietal character as possible. This wine is 100% fermented in stainless steel tanks at 64 – 68° F for three weeks to capture fresh fruit varietal character. It remains “sur lees” as long as possible. The wine undergoes malolactic fermentation after the alcoholic fermentation and is bottled young to retain its freshness. FOOD PAIRING: Sauce Weight: Medium Acidity of dish: Medium to medium high Preferred Cooking Method: Boiled or grilled Base Ingredients: Cold appetizers, salads (chicken, rice, vegetables); shellfish and grilled shrimps, risotto, grilled “hot” sausage, linguine or spaghetti with white clam sauce. Cheeses: Bel Paese, Caciotta, Mozzarella, Provolone, Taleggio Bridge Ingredients*: Lemon, pepper, garlic, olives, capers, dill, basil, almonds. *

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