Flavour profile:
black cherries, jam, cedar
Vinification:
The dried grapes used to make amarone are used for the second fermentation of the ripasso. This gives the ripasso some of the body, flavour and concentration that you find in Amarone.
Wine and food:
Red meat, stews and hard cheeses
Awards:
**** – max. 5 stars. Classic, cherries, raisins, tobacco, old wood. Well-bred, lean, good balance and length. – Perswijn 2020
“Veneto is famous for its wines from (on mats) sun-dried grapes: the sweet recioto and the great Amarone. And you wouldn’t say it when you’re on holiday there, but when it comes to wine, the Italians are very consciously recycling. Because what do you do with the dried grape skins with which you just made an amarone? Exactly, you throw that in your entry-level Valpolicella and let it simmer for a while. That way you make a Ripasso. A kind of Amarone light. With more freshness and less tannin. This one has sweet ripe cherries, spiciness, calf leather tannins and fine acids. Simmer a bit longer? Think of hare stew or game ragout”, Harold Hamersma in De Grote Hamersma 2019, rated with an 8.5.
Background information:
The story of the Bolla winery starts 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 be able 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 in the meantime. 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 a glass bottle. Bolla is also a pioneer in the area of technical innovation. With this passion & oenological skills, Bolla was the first to be able to convert dried grapes into a dry red wine: the 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: | 13.5% |
| Volume: | 75cl |
