The Amarone designation is now a legend, first elevated to label status in Italy by Bolla, in 1953. This version of Amarone Bolla expresses the quintessence of its fruit-rich potential.

VARIETIES

70% Corvina and Corvinone, 30% Rondinella.

ALTITUDE AND ASPECT

300–350 metres above sea level, with south-west and south-east aspecting.

HARVEST

Grapes are harvested by hand in the Valpolicella Classica vineyards,beginning in late September when the clusters are perfectly ripe, and immediately delivered to the fruttaio (drying room).

Between 35 and 40% of total grape production is given over to Amarone.

WINEMAKING METHOD

From January the dried grapes are destemmed and crushed, then moved to the fermenting vats. Alcoholic fermentation is carried out at a controlled temperature and maceration is managed with the aim of preserving the fruitiness of the grape alongside an intense but controlled extraction of tannins. Malolactic fermentation takes place partly in small

wood and partly in 4,000-litre barrels.

AGEING

The wine ages for 24 months partly in small, first-passage French and American oak casks, partly in Slavonian oak barrels. A further two months is spent in bottle before going on sale.

SENSORY PROFILE

Intense ruby red colour. A spacious, layered nose with hints of forest berries and cherries. The palate plays on fruity notes and the finale is long and lingering.

15,00 %.

AGEING POTENTIAL

10–12 years, laid down in a dark cellar.

FOOD PAIRING

Roasts and grilled meat, game, braised and stewed meat. Mature cheeses,complex, flavoursome starters.The key ingredient in one of the Verona district’s most refined recipes, risotto all’Amarone.