Flavour profile:
Cherries, jam, vanilla
Vinification:
After the grapes have been dried, the grapes are fermented naturally with neutral yeasts, allowing the grapes to speak for the wine. The duration of the fermentation is 25-30 days in small tanks, after which the wine remains in contact with differences for another five to ten days. The aging begins and takes place for 12 months in small French oak barrels, partly new and partly used. The wine then goes into large oak barrels of 4000-7000 litres for 36 months, and on top of that it matures for another 12 months in the bottle.
Food and wine:
Red meat, game, stews, hard cheeses and to enjoy after the meal.
Awards:
96/100 points – Doctor Wine
94/100 points – James Suckling
“NOISE: developed, leather, tobacco, raisins, sultry
“TASTE: soft and juicy, ripe, good & firm tannin, herbs”
- 16.5/17 pts. - Perswijn
“Correct colour with light development, subdued scent range, scent and taste aromas match, ripe fruit, tobacco, spiciness, rich in tannin, good acidity, lots of wine, balanced, somewhat drying in the finish, winter meal wine par excellence” – The Wine and Food Association, rated with an 8.
“Best year ever for Amarone. And here we also have the original in our hands, Le Origini. Italian grape powerhouse that presents itself deeply and emphatically. Raisins, currants, dried fruit, figs in black coffee, dates in Marmite. Yet also amazingly light-footed acidity that makes it a finely strung appearance, while the tannins are still piled high on the pallet. The wine itself can also be stored for storage.” Harold Hamersma in De Grote Hamersma, rated 9+.
Background information:
In 1950, the grandchildren of the founder of Pedemonte Cellar in Valpolicella bottled their grandfather's favorite wine to celebrate his 80th birthday. That was the Amarone. And so began the commercial history of this wine. The very first Amarone ever made, launched by Bolla, and now loved all over the world. With this Amarone, Bolla rediscovers the origins of wine and produces with dedication and respect for tradition.
The story of the Bolla winery begins with one man, Alberto Bolla. He lives in the north of Italy, in the Veneto region, where he runs a small family inn. In order to offer his guests more than just a place to stay, he decided in 1883 to start producing a wine that he could serve to his guests. Business was going well and Alberto had a dream: to reunite his family to continue the business together with his brothers Giulio, Luigi Albano and Enrico, who had emigrated abroad. No sooner said than done. All the brothers returned to Italy and the family decided to focus entirely on wine production – the rest is history. A great sense of family, sacrifice, passion and dedication to wine growing; these are some of the fundamental values that set Bolla apart.
Another important aspect is the vision and the ability to innovate. For example, the Bolla family was the first to see the potential of red wine production in the Valpolicella area and were pioneers in the production & sale of quality wines in glass bottles. Bolla is also a pioneer in the area in terms of technical innovation. With this passion & oenological skills, Bolla was the first to be able to transform dried grapes into a dry red wine: Amarone. In this way, they started a revolution in the wine market in the 90s. From that moment on, the Amarone became the icon of Italy and the figurehead of Verona.
Now, more than 130 years after its foundation, the Bolla winery has grown into a world-famous winery with a wide range of wines. What has remained is the unique taste of the Bolla wines, resulting from the special climate and terroir of the Veneto region. Since 2015, oenologist Christian Zulian has been winemaker at Bolla to take the winery to an even higher level. Before he started at Bolla, he worked for thirteen years at Marchesi Antinori and for several years at Domaine Baron de Rothschild.
| Alcohol: | 16% |
| Volume: | 75cl |
