The 2009 season was characterized by a favourable weather pattern.
Blossoming occurred a week early and the setting stage was also regular. The
high summer temperature brought the onset of ripening forward. Harvesting
began in the first decade of September and was accompanied by fine weather.
The temperature swings between day and night were also favourable and the
grapes were perfectly healthy and sparse when picked. The evolution of
drying during the autumn and winter was also very positive. The quality level of this Amarone vintage is very interesting in terms of structure, subtlety and aromatic complexity.

An ageless legend as the Amarone name appeared in Italy for the first time in 1953, thanks to Bolla.

The grapes

70% Corvina and Corvinone; 30% of other autochthonous vines gathered manually with a double harvest. 20% of the sparse and ripe bunches are selected with every passage. This operation is carried out by expert personnel who know how to recognize the scalar ripeness of the grapes. The drying stage takes place high in the hills at 450 metres a.s.l., in the Torbe di Negrar locality. When pressed after losing 30-35% of their weight, the grapes reach a sugar concentration between 22.50 and 24.50º Babo.

The vineyard

Bolla Amarone is produced on the hills in the classic zone. The grapes are selected in the vineyards of the historical providers with a sorting percentage between 35 and 40%. Specific manual operations are carried out in these vineyards alongside the normal agronomic practices. The weak buds are eliminated during the growing stage and the bunches are spread out along the wing of the pergola while the basal leaves are removed. At the moment of selection, the bunches are taken from perfectly lignified shoots.

Vinification

The raisined grapes are ready for vinification in about January. The fermentation temperatures and the skin maceration period are carefully controlled and managed in order to obtain the immediate attractiveness of the fruity perfumes and smooth velvety tannins. The yield in wine is below 40%.

Ageing

36 months in oak barrels; part of the wine is aged in parallel in French oak barriques (for 18 months). This is followed by 2 months in the bottle to further raise the quality level.

The wine

Simply unique. Dark ruby-red with garnet rims and an ample complex perfume. A jammy note can be savoured with raisins and spicy and balsamic hints.
The richness of the flavours combined with the harmony of its fruit. The elegant toasted almond finish closes in the mouth and leaves a long distant memory

Analytic data

Alcohol 16.1%; total acidity 6.0 g/l; pH 3.40; sugars 8.2 g/l; extract 32.5 g/l.

Accompany with

On its own in front of the fire or with roasts and game, mature but not pungent cheeses and tasty pasta dishes.

Abele bolla fondò le cantine bolla nel lontano 1883, una tradizione di qualità riconosciuta dagli amanti del buon vino.

Le uve

65% corvina, 25% rondinella, 10% molinara e rossignola vendemmiate verso la fine di settembre.

Il vigneto

Per la produzione di questo bardolino chiaretto, sono stati individuati vigneti nella zona doc, sulla sponda veronese del garda. Allevati a pergola ma con basse rese ceppo e situati su terreni collinari ricchi di scheletro.

La vinificazione

Il chiaretto si distingue dal rosso perché si ottiene lasciando macerare il mosto sulle bucce per circa 10-16 ore mentre il rosso richiede una macerazione di circa 15 giorni. Dalle uve mature si estrae il mosto rosa e limpido che fermenta a temperatura bassa e controllata, con lieviti selezionati sempre in protezione dalle ossidazioni.

Il vino

La corvina contribuisce a dare corpo al vino, la rondinella dona il tipico sentore erbaceo mentre gli altri vitigni concorrono a fornire freschezza, morbidezza e sapidità.un ottimo chiaretto dal rosato brillante; intenso e fragrante profumo, con note di confettura di marasca; sapore secco senza eccessi.

Dati analiciti

Alcol 11,5%; acidità totale 6 g/l; ph 3,2 ; zuccheri 3,5 g/l; estratto 20 g/l.

Abbinamenti gastronomici

come aperitivo, con antipasti all’italiana, primi piatti, preparazioni particolarmente saporite a base di pesce (zuppe, brodetti, umidi), carni bianche e pizza.

The historical Bardolino zone overlooks the Veronese banks of Lake Garda. Bardolino is one of the Veneto’s best known wines in Italy and also abroad.

The grapes

65% Corvina and 35% Rondinella, harvested towards the end of September and the first ten days of October.

The vineyard

Vineyards were singled out in the classic controlled appellation zone on the Veronese side of Lake Garda to produce this Bardolino Classico, in the territory of the communes of Bardolino, Lazise, Cavaion Veronese, Garda, Costermano and Affi. Trained using the Guyot system with low yields per vine, and situated on hilly land with very stony soil.

Vinification

The ripe grapes are vinified on the skins with about 15 days’ maceration.
Fermentation takes place at a controlled temperature (20-28ºC), with selected yeasts in modern vinifiers to exalt the peculiarities of the grapes from the vineyards of origin.

The wine

An intense cherry red colour; a well-pronounced perfume of black fruit; a dry, savoury and harmonic taste with a distinct finish of wild berries.

Analytic data

Alcohol 12%; total acidity 5.20 g/l; pH 3.20; sugars 4.5 g/l; extract 21 g/l.

Accompany with

Cold cuts, tasty starters, poultry and white meats

Abele Bolla founded the Bolla cellars in far-off 1883, a quality tradition recognized by the lovers of fine wine.

The grapes

100% cabernet sauvignon.

The vineyard

Cabernet Sauvignon Bolla is obtained from grapes harvested in the renowned Piave area, from vines cultivated in prevalently clayey soils. It is well known that “powerful” soils are the best for producing red wines with a good structure.

Vinification

The perfectly ripe grapes are harvested and vinified on the skins with about 15 days’ maceration; fermentation takes place at a controlled temperature (28°); the wine is aged briefly in small oak barrels before bottling.

The wine

An intense ruby colour; the typical fruity perfume of a fresh young wine with jammy hints of wild berries and nuances of aromatic hay and spices (vanilla and cloves); a smooth full and warm flavour, well supported, with a clear elegant finish of ripe raspberries and blackberries.

Analytic data

Alcohol 12.50%; total acidity 5.15 g/l; pH 3.50; sugars 3.4 g/l; extract 27 g/l.

Accompany with

Grilled meats, roasts and game, mature but not pungent cheeses and tasty pasta dishes.

Abele Bolla founded the Bolla cellars in far-off 1883, a quality tradition recognized by the lovers of fine wine.

The grapes

100% Pinot Grigio.

The vineyard

Selected vines from Trentino and Veneto vineyards on the hills along the Adige valley (at an average altitude of 200 metres); the vines are grown on very stony and well-drowned soils of alluvial origin with planting schemes aimed at obtaining low yields so as to concentrate all the substances in a smaller number of bunches.

Vinification

The Pinot Grigio grapes have a skin coloured by the typical anthocyans of red wines. After harvesting, which is generally mechanized, soft pressing is carried out with the immediate separation of the skins from the must. Fermentation is off the skins, with strict protection from oxidation, in stainless steel at a controlled temperature (14 – 18°C). No malolactic fermentation is carried out so as to maintain the wine’s freshness and aroma and it is always kept cool until bottling.

The wine

This wine has a lovely pale straw yellow colour in appearance. A warm and complex perfume with the typical aromatic pear notes of Pinots. It has an imposing structure on the palate, fresh, well-balanced, and with a round lingering aftertaste.

Analytic data

Alcohol 12.50%; total acidity 5.15 g/l; pH 3.2; sugars 5 g/l; extract 19.0 g/l.

Accompany with

An excellent wine with both freshwater and sea fish; given its structure, is can also be enjoyed with white meats.

Prosecco is one of the most famous Italian sparkling wines. Obtained from Glera grapes cultivated in the historical Treviso area, north of Venice

The grapes

100% Glera (already known as Prosecco).

The vineyard

Grapes for this wine are harvested both by hand and by machine and they are picked in North – East of Italy, in the historical vineyards in Treviso area.

Vinification

Harvested in September, a little in advance of full physiological maturity to preserve the acidity, the grapes are crashed and must, after a separation from solid parts, through cold sedimentation, is fermented at 61 – 65°F (16 – 18°C) temperature. Malo-lactic fermentation is not foreseen in order to preserve necessary acidity for a sparkling wine. A second alcoholic fermentation in pressure tanks follows to obtain froth. Bottle fermentation of this basic wine should be avoided because yeast scent would cover typical aromatic freshness of Prosecco.

The wine

Prosecco has a bright and pale straw-yellow colour with fine and persistent foam. Clean, very appealing flavour with natural residual sugar and a pleasant, aromatic aftertaste. A refreshing wine, versatile, can be enjoyed as aperitif and during the whole meal. To be served fresh but not over-chilled, otherwise its nose and pleasantness would be compromised.

Analytic data

Alcohol 11.00%; Total acidity 5,30 g/l; pH 3.1; Sugars 13,00 g/l; extract 16,00 g/l.

Accompany with

Particularly pleasant as an aperitif, a fine accompaniment to finger-foods and light, informal lunches.

Prosecco is one of the most famous Italian sparkling wines. Obtained from Glera grapes cultivated in the traditional production zone between Conegliano and Valdobbiadene area.

The grapes

90% Glera (already known as Prosecco) and 10% Verdiso and other local
varieties.

The vineyard

Grapes for this wine are hand – picked in North – East of Italy, in the hilly area surrounding the small town of Conegliano Veneto. This area has been recognized as particularly suitable for production of aromatic sparkling wines, as Prosecco. Soils are on steep slopes where all vine operations must be carried out by hand. Continental climate, specific to this area, helps acidity and fragrance in this wine.

Vinification

Harvested “under – ripe” grapes are crashed and must, after a separation from solid parts, through cold sedimentation, is fermented at 61 – 65°F (16 – 18°C) temperature. Malo-lactic fermentation is not foreseen in order to preserve necessary acidity for a sparkling wine. A second alcoholic fermentation in pressure tanks follows to obtain froth. Bottle fermentation of this basic wine should be avoided because yeast scent would cover typical aromatic freshness of Prosecco.

The wine

Prosecco has a bright and pale straw-yellow colour. Bouquet is lean but
characteristic with an apple scent upfront. Flavour is well balanced between
acidity and residual sugars making this sparkling wine particularly agreeable and enjoyable. Sparkling process enhances aromatic sensation realized by a fine and very persistent “perlage”. A refreshing wine, versatile, can be enjoyed as aperitif and during the whole meal. To be served fresh but not over-chilled, otherwise its nose and pleasantness would be compromised.

Analytic data

Alcohol 11.00%; Total acidity 5,90 g/l; pH ; sugars 10,00 g/l; extract 17,00 g/l.

Accompany with

Particularly pleasant as an aperitif, a fine accompaniment to finger-foods and light, informal lunches.

The Bolla Soave in which tradition is reborn with a new life and
the cellar rediscovers its origins.
A wine which goes beyond the capacity to create little pleasures on the palate and bears witness to the roots of the history of the land from which it springs.

The grapes

90% Garganega and 10% Trebbiano di Soave.

The vineyard

In the classic zone, in the communes of Soave and Monteforte d’Alpone, in the hamlets of Castelcerino, Fittà and Brognoligo. The vines are trained using the “Pergola Soavese” system and planted with a density between 3.000 and 3.500 plants per hectare.

Vinification

Our Soave springs from a “fundamentalist” vision of Garganega as the wine completely respects the land and its typicality. Vinified off the skins, at a controlled temperature with selected yeasts. The wine remains in tank for at least 4 months to be bottled then in March and April.

The wine

The wine has a straw yellow colour, fresh and fruity, which conserves the characteristics of the variety of origin.
Smooth with clear hints of melon, pear and ripe apple; a long and lingering finish leaves the mouth perfectly clean with a pleasant residual aroma.

Analytic data

Alcohol 12.30%; total acidity 5.0 g/l; pH 3.2; sugars 4.4 g/l; extract 19.0 g/l.

Accompany with

This is a wine with personality, suitable for modern cuisine, inventive salads and sushi. Very cool with hors d’oeuvres, then at a higher temperature it releases its perfumes and can be combined with soups and fish salads rather than white meats.

Valpolicella is the true point of arrival of the Bolla cellars. Over 2 million bottles of this wine are drunk all over the world every year from the Pedemonte cellar in the heart of Valpolicella. It is one of the great prides of our land. An engaging, modern wine to drink, to bring the Valpolicella to the table.

The grapes

75% Corvina and 25% Rondinella, harvested towards the end of September.

The vineyard

The vineyards are run with very attentive control of all the cultivation operations. Winter pruning returns the plants to their proper productive equilibrium. The various activities while unripe encourage the bunches to mature perfectly. Integrated attack principles are employed by paying the maximum attention to the vineyard’s natural equilibria. For many years, permanent grassing over has been introduced and guarantees continuous organic enrichment and highly effective control of erosion.

Vinification

The ripe grapes are vinified on the skins with about 15 days’ maceration.
Fermentation takes place at a controlled temperature (20-28ºC), with selected yeasts in modern vinifiers to exalt the peculiarities of the grapes from the vineyards of origin.

The wine

Brightness in its colour, refinement in its vinification: a smooth modern but especially typical taste. Its perfume is striking with its important nose and lingering fruity notes. The attractiveness of its smooth tannins close harmoniously in the mouth.

Analytic data

Alcohol 12.3%; total acidity 5.1 g/l; pH 3.3; sugars 4.2 g/l; extract 24 g/l.

Accompany with

Roasts and game, mature but not pungent cheeses and tasty pasta dishes.

New Ripasso Classico Superiore Bolla. A modern Ripasso, clean and creamy to the taste, which does not obscure the densetannin in the mouth and enriches its structure. A great new fine wine.

The grapes

70% Corvina and Corvinone; 30% Rondinella, harvested towards the end of
September. The vineyards are continually renewed but only mature vineyards which
are at least 10 years old are deemed suitable for producing this wine.

The vineyard

The vineyards are run with very attentive control of all the cultivation operations.
Winter pruning returns the plants to their proper productive equilibrium. The various
activities while unripe encourage the bunches to mature perfectly. Integrated attack
principles are employed by paying the maximum attention to the vineyard’s natural
equilibria. For many years, permanent grassing-over has been introduced and
guarantees continuous organic enrichment and highly effective control of erosion.

Vinification

The vinification system with the RIPASSO method consists of a second fermentation which takes place in February in contact with the AMARONE marc. This process permits the extraction of the colour, sugars and aromas of the marc to make this wine unique, while exalting the characteristics of the autochthonous vines as well as the perfumes and flavours.

The wine

A modern Ripasso, clean and creamy to the taste, which does not obscure the dense tannin in the mouth which enriches its structure. An intense ruby-red colour with garnet tints; a well-pronounced perfume of dark fruit. A dry, savoury and harmonic taste with a distinct finish of wild berries.

Analytic data

Alcohol 13.4%; total acidity 5.1 g/l; pH 3.4; sugars 7.1 g/l; extract 28.5 g/l.

Accompany with

Roasts and game, mature but not pungent cheeses, tasty pasta dishes.