In 1950, the grandchildren of the founder of Cantina di Pedemonte in Valpolicella bottled their grandfather's favorite wine to celebrate his 80th birthday. This wine was Amarone. Thus began the commercial history of this red wine, first introduced by Bolla and today famous all over the world.
The grapes used, as per specifications, are 75% Corvina and Corvinone, and 25% Rondinella. A careful selection of perfectly healthy, ripe and sparse bunches of grapes, suitable for drying, forms the basis for the production of the winery's Amarone "Le Origini" Riserva Bolla.
The vineyards, which are cultivated exclusively with the traditional Veronese pergola system, are located in the high valleys of Marano and Negrar and belong to historical conferenti identified thanks to an agronomic identity card that describes their characteristics and potential. For winemaking, the clusters are carefully selected and harvested in plateaus. They are then transported to the fruttai, where they remain for about 120 days in optimal conditions of temperature, humidity and ventilation.
Tasting Notes: by garnet color deep and velvety, with a violet rim. Aroma of wild cherries, jam, ripe pear, vanilla, licorice and cedar wood. Full-bodied, warm on the palate with distinct hints of cocoa and spices.
Pairings: perfect with carni rosse alla griglia (grilled red meats), rib-eye steaks, pepper filet, pastisada de caval (horse stew), game or with hard, well-aged cheeses.
| Name | Bolla Amarone della Valpolicella Classico Origins Reserve 2018 |
| Type | Still red wine |
| Classification |
DOCG Amarone della Valpolicella Classico Riserva
|
| Year | 2018 |
| Format | 0.75 l Standard |
| Country |
Italy
|
| Region | Veneto |
| Grape varieties | Corvina, 25% Rondinella, Corvinone |
| Location | San Pietro in Cariano (VR) |
| Vinification | Carefully selected clusters, harvested in plateaus, are transported to fruit lofts where they remain for about 120 days under optimal temperature, humidity and ventilation conditions. Drying enriches the berries in sugar concentration (up to 24-25 °Babo) and in polyphenolic and aromatic compounds. A end January, crushing is followed by a maceration pre-fermentation at 5 °C for about 7 days. Then begins a slow fermentation phase for 25 days at a controlled temperature (18-22 °C) followed by another 5 days of maceration post-fermentation at 24 °C. With the maceration pre-fermentation a high glycerin content is achieved, which increases its importance and smoothness; while with post-fermentation balance, fullness and especially the desired complexity are achieved. |
| Aging | Amarone Classico Riserva "Le Origini" begins therefinement in traditional 750-liter barrels for 12 months, then for 36 months first in 40-hl and then 80-hl barrels. This is followed by a refinement in bottle for an additional 9 months. |
| Grade alcohol | 15.50% by volume |
| Total acidity | 6.30 gr/L |
| PH | 3,40 |
| Dry extract | 35.00 gr/L |
| Sulfites | Contains sulfites |
| Matching | Grilled red meats, rib-eye steaks, pepper filet, pastisada de caval (horse stew), game or with hard, well-aged cheeses. Excellent for meditation at end meal with good friends. |
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