Bolla
Amarone della Valpolicella Classico Le Origini Riserva 2019
| Denomination | DOCG Amarone della Valpolicella Classico Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 25% Rondinella, Corvina, Corvinone |
| Aging | Ageing: 12 months in 750-litre oak barrels, then 36 months in large casks of 40 and 80 hl, followed by 9 months in the bottle. |
- Type and appellation: Still red wine, Amarone della Valpolicella Classico Riserva DOCG
- Grape blend and vintage: Blend of Corvina, Corvinone and Rondinella; 2019 harvest
- Production method: Drying of the grapes for approximately 120 days; slow fermentation between 18 and 22 °C
- Sensory profile: Garnet colour; notes of cherry, jam, liquorice, cocoa and spices
- Serving and pairings: Serve at 16 °C, decant for 1 hour; ideal for roasts and cheeses
Description
Style of wine
The Amarone della Valpolicella Classico Le Origini Riserva by Bolla is a still red wine that embodies the quintessence of Venetian winemaking tradition. The result of a refined blend of Corvina, Corvinone and Rondinella grapes, it presents a fascinating deep garnet colour with ruby highlights. This Amarone is distinguished by a complex and enveloping aromatic profile, capable of winning you over with its full texture and firm tannins. Its warm and structured notes make it a wine with great ageing potential, perfect for those seeking a deep and memorable tasting experience. On the palate, it reveals itself as smooth and harmonious, a true tribute to the winery's historic Amarone, originally created to celebrate the 1950 vintage.
Origin
This extraordinary wine comes from the breezy hills north-west of Verona, in the historic heart of the Valpolicella area. The vineyards, located in the municipality of San Pietro in Cariano at an altitude of about two hundred metres, benefit from an ideal microclimate for grape cultivation. After the harvest, the bunches are transferred to higher altitudes, to the drying lofts (fruttai) of Torbe di Negrar, at about four hundred and fifty metres. Here, natural air currents favour an optimal drying process (appassimento), which is essential for preserving the aromatic and structural integrity of the fruit. This specific combination of altitude, climate and soil composition gives the wine an unmistakable richness and identity.
How it is produced
The production process begins with the traditional technique of drying the grapes, which rest for about one hundred and twenty days to concentrate sugars and aromatic components. Towards the end of January, the bunches undergo a cold pre-fermentation maceration, followed by a slow fermentation at a controlled temperature and a post-fermentation maceration. Ageing is a crucial step: the wine initially matures in small oak barrels, before continuing in large casks for an extended period, developing breadth and roundness. Finally, it rests in the bottle before being released, ensuring a powerful and persistent sip that fully enhances the character of the blend.
History and curiosities
Created to celebrate the historic 1950 vintage, signed by the grandchildren of the founders of Cantina di Pedemonte, this wine fully embodies Bolla's historic Amarone. The company, founded in 1883, is recognised as a pioneer in the appassimento method of drying grapes. Under the meticulous care of winemaker Christian Zulian, the prized bunches from Torbe di Negrar concentrate their natural aromas before the winter vinification, which takes place in January. A true tribute to the great Venetian winemaking tradition and the winery's unmistakable identity.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 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 Amarone della Valpolicella Classico Le Origini Riserva 2019 |
|---|---|
| Type | Red still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 25% Rondinella, Corvina, Corvinone |
| Country | Italy |
| Region | Veneto |
| Vendor | Bolla |
| Story | History and curiosities Created to celebrate the historic 1950 vintage, signed by the grandchildren of the founders of Cantina di Pedemonte, this wine fully embodies Bolla's historic Amarone. The company, founded in 1883, is recognised as a pioneer in the appassimento method of drying grapes. Under the meticulous care of winemaker Christian Zulian, the prized bunches from Torbe di Negrar concentrate their natural aromas before the winter vinification, which takes place in January. A true tribute to the great Venetian winemaking tradition and the winery's unmistakable identity. |
| Origin | San Pietro in Cariano (VR), to the north-west of Verona (Veneto) |
| Fermentation temperature | 18–22 °C |
| Fermentation | 25 days |
| Production technique | Appassimento (grapes dried for approximately 120 days) |
| Wine making | Grapes dried for approximately 120 days; at the end of January, crushing and pre-fermentation maceration at 5 °C for about 7 days; slow fermentation for 25 days at a controlled temperature (18–22 °C) followed by 5 days of post-fermentation maceration at 24 °C; ageing for 12 months in 750-litre barrels, then 36 months in large casks of 40 and 80 hl, followed by 9 months in the bottle. |
| Aging | Ageing: 12 months in 750-litre oak barrels, then 36 months in large casks of 40 and 80 hl, followed by 9 months in the bottle. |
| Total acidity | 6.3 gr/L |
| PH | 3.4 |
| Residual sugar | 6.5 gr/L |
| Dry extract | 35.0 gr/L |
| Allergens | Contains sulphites |