Bolla Soave Italy 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. *

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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 Soave Italy

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Snooth User: tigerphil
96938010
4.00 5
11/09/2011

Four glasses


External Reviews for Bolla Soave Italy

External Review
Source: CityWineCellar.com
10/15/2009

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.



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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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