Bolla
Recioto Valpolicella Classico 0.5L 2020
| Denomination | DOCG Recioto della Valpolicella Classico |
|---|---|
| Size | 0,50 l |
| Alcohol content | 13.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 30% Rondinella, Corvina, Corvinone |
| Aging | Approximately 12 months of maturation in barrique |
- Name: Recioto della Valpolicella Classico DOCG, 2020 harvest, Veneto
- Format and alcohol content: 0.5 L bottle; 13.5% vol
- Production method: grapes dried until March; fermentation stopped, high sweetness
- Sensory profile: intense ruby colour; notes of plum, cherry, raisin, cocoa and vanilla
- Serving and pairings: 14-16°C; perfect with tarts, sbrisolona and 70% dark chocolate
Description
What kind of wine it is
The Recioto della Valpolicella Classico with Denomination of Controlled and Guaranteed Origin by Bolla is an enveloping red dessert wine from Veneto, aged in barrels. This red passito is made from a blend of native grape varieties, such as Corvina Veronese, Corvinone and Rondinella, and presents an intense ruby colour with violet reflections, revealing a creamy and velvety texture. Its natural sweetness is harmoniously balanced by a fresh acidity that ensures a clean finish. Rich in notes of ripe fruit, it is an excellent meditation wine, ideal to enjoy with jam tarts or dark chocolate.
Where it comes from
This wine by Bolla is produced in Veneto, in the heart of the Recioto della Valpolicella Classico area. The vineyards are located in San Pietro in Cariano, a region of Verona historically dedicated to the drying process. The agronomic management focuses on the healthiest bunches, capable of maintaining the right acidity during the long months of over-ripening. Belonging to this historic area gives the wine an unmistakable territorial identity.
How it is produced
Production begins with a late harvest in October, followed by a slow drying process indoors that continues until March to concentrate the sugars. Vinification involves cold maceration and a very slow fermentation, which is spontaneously interrupted to preserve the fruit's sweetness. The wine then matures for about twelve months in barrels, refining its smoothness. The result is a persistent and elegant bouquet, characterised by notes of cherry, plum in spirit and raisins, with intense hints of cocoa, vanilla and sweet spices.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
Over 25 years
- 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 Recioto Valpolicella Classico 0.5L 2020 |
|---|---|
| Type | Red dessert wine dessert wine |
| Denomination | Recioto della Valpolicella DOCG |
| Vintage | 2020 |
| Size | 0,50 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 30% Rondinella, Corvina, Corvinone |
| Country | Italy |
| Region | Veneto |
| Vendor | Bolla |
| Origin | San Pietro in Cariano (VR) |
| Harvest | Late harvest in October |
| Fermentation | More than a month |
| Production technique | Appassimento: grapes left to dry indoors after a late harvest until March; fermentation interrupted to maintain a high residual sugar level. |
| Wine making | Compared to Amarone, grapes with different characteristics are selected, richer in sugars, acidity and colour, healthy and loosely clustered, suitable for over-ripening with longer drying times. The alcoholic fermentation is very slow and lasts for more than a month in total, with 10–15 days of cold maceration for better extraction of colour and aromatic precursors; it stops spontaneously at 13–14% vol. with a residual sugar content of over 100 g/l. This is followed by about 12 months of ageing in barriques, during which malolactic fermentation takes place. |
| Aging | Approximately 12 months of maturation in barrique |
| Total acidity | 6.3 gr/L |
| PH | 3.4 |
| Residual sugar | 100.0 gr/L |
| Allergens | Contains sulphites |