Bolla
Valpolicella Ripasso Classico Superiore Le Poiane 2021
| Denomination | DOC Valpolicella Ripasso Classico Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | Corvina, Corvinone, Rondinella |
| Aging | After alcoholic fermentation, the wine matures for about 12 months in small French and American oak barrels (partly new and partly second use) and partly in large casks, then refines for 3 months in the bottle. |
- Name and vintage: Valpolicella Ripasso Classico Superiore DOC, 2021
- Grapes: Corvina, Corvinone and Rondinella from the hills of the Valpolicella Classica
- Ripasso method: Refermentation on Amarone pomace for greater complexity and smoothness
- Aromas and taste: Notes of cherry, dark fruits, pepper and vanilla; elegant tannins and a persistent finish
- Ageing and pairings: 12 months in oak and 3 months in bottle; ideal with grilled meats and ragù
Description
What kind of wine it is
Le Poiane Valpolicella Ripasso Classico Superiore is a still red wine by Bolla, which fully expresses the character of the Veneto region through a harmonious blend of Corvina, Corvinone and Rondinella grapes. It appears a ruby red in the glass, a prelude to an aromatic profile where notes of cherry and dark fruits stand out, accompanied by hints of pepper, vanilla and delicate spices. On the palate, it reveals a full and enveloping sip, characterised by a pleasant softness and a tannic structure of remarkable elegance, with a broad and long-lasting finish. This harmonious profile pairs beautifully with hearty main courses such as beef, grilled meats and lamb, as well as rich pasta dishes with meat ragù.
Where it comes from
This wine is born in the heart of the Valpolicella Classica, from hillside vineyards located between the areas of Jago and Crosara di Negrar. In these areas, the vines grow in harmony with the surrounding woodland, creating a healthy and protected ecosystem. The wine takes its name from the buzzard, a bird of prey that frequently soars in these skies, symbolising a vibrant and unspoilt environment. The favourable exposure of the hills ensures optimal ripening of the grapes, allowing for a clear fruity expression in the glass, in perfect harmony with the elegance sought in Valpolicella Ripasso.
How it is produced
The production process is based on the renowned Ripasso technique. In February, the base wine is combined with the pomace still rich in sugars and aromas from the processing of the dried grapes destined for Amarone. This contact triggers a second fermentation which increases the structure, colour intensity and aromatic complexity of the wine, while maintaining its dry profile. Afterwards, the wine rests for about twelve months in French and American oak barrels. The maturation process concludes with a final three-month refinement before release, a crucial step to smooth the tannins and fully harmonise the palate.
History and Curiosities
The name is a tribute to the buzzard, the bird of prey that soars above the hillside vineyards of the Valpolicella Classica, bearing witness to an unspoilt natural environment. The result of careful selection, this wine enhances its original elegance through the Ripasso technique, in which refermentation on the sweet Amarone pomace imparts a rich structure. The meticulous process is completed with a slow maturation of 12 months in French and American oak, followed by 3 months of bottle ageing that bestows silky tannins and fruit aromas of great complexity.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1883
- Oenologist: Christian Zulian
- Bottles produced: 9.000.000
- Hectares: 185
"Proud of the past; passionate about the future" is the Bolla family motto, summing up respect for tradition and drive for innovation, essential requisites for maintaining quality over time, in line with consumer demand. Meanwhile, the world of filmmaking also contributed to the success of Bolla wines in the Dolce Vita years.
Between 2006 and 2009, Gruppo Italiano Vini acquired the winery, continuing production of Bolla wines and becoming a distributor of the brand all over the world. Today Gruppo Italiano Vini holds dear the original values and philosophy of the Bolla family, expressing concepts such as quality and excellence that make Bolla a winery with a great present and a great soul. Read more
| Name | Bolla Valpolicella Ripasso Classico Superiore Le Poiane 2021 |
|---|---|
| Type | Red green still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | Corvina, Corvinone, Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Bolla |
| Story | History and Curiosities The name is a tribute to the buzzard, the bird of prey that soars above the hillside vineyards of the Valpolicella Classica, bearing witness to an unspoilt natural environment. The result of careful selection, this wine enhances its original elegance through the Ripasso technique, in which refermentation on the sweet Amarone pomace imparts a rich structure. The meticulous process is completed with a slow maturation of 12 months in French and American oak, followed by 3 months of bottle ageing that bestows silky tannins and fruit aromas of great complexity. |
| Origin | Classic area of Valpolicella, on the hills of Jago and Crosara di Negrar (Veneto, Italy) |
| Harvest | In February, the dried grapes were brought to the winery and vinified to produce Amarone, whose pomace, combined with Valpolicella wine and thanks to a second alcoholic fermentation, gave rise to this Ripasso. The refermentation of the Valpolicella on the sweet, Amarone-soaked pomace enriched the wine with colour, structure and aromas. |
| Production technique | Ripasso technique (traditional Veronese), with refermentation on Amarone pomace and use of dried grapes |
| Wine making | Vinification according to the traditional Veronese Ripasso technique: in February the dried grapes are vinified to produce Amarone; the pomace is then added to Valpolicella wine and, through a second alcoholic fermentation (re-fermentation of Valpolicella on the sweet pomace soaked in Amarone), Ripasso is obtained. After alcoholic fermentation, the wine matures for about 12 months in small French and American oak barrels (partly new and partly second use) and partly in large casks, then ages for 3 months in the bottle. |
| Aging | After alcoholic fermentation, the wine matures for about 12 months in small French and American oak barrels (partly new and partly second use) and partly in large casks, then refines for 3 months in the bottle. |
| Allergens | Contains sulphites |