Select grapes are picket and then arranged on flat drawers, allowing a good circulation of air. They are kept in a dry, cool, well-ventilated room for four months. This drying period, or appassimento, causes a 40% loss of juice, resulting in grapes high in sugar and varietal character. The dried grapes are pressed at the middle/end of February, and go through a cold maceration with skins and stems intact for about 20 days. The juice is then fermented for 25 more days, and transferred to barriques and large Slovenian oak casks for 24 to 36 months.
Aromas of wild-cherry jam, spice, hints of cedar.
Rich, dry, black-cherry flavors, round, long finish with cacao and spice.
Bolla Amarone pairs perfectly with red meats, roast and grilled dishes, game, braised meats, and all well aged cheeses.
Decanter: 92 points
"Broad and leafy with bonfire and charred spice notes over fresh red fruit aromas. Round full and juicy with butterscotch oak tones. Peppery Corvinone notes. Good length; well done.”