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Amarone

2005 Valpolicella Corvina, Rondinella, Molinara

Bolla Amarone, crafted from a blend of Corvina, Rondinella, and Molinara grapes, showcases the rich traditions of the Valpolicella region. This captivating red wine embodies a full-bodied character with a luscious, complex profile. With moderately high acidity, it balances the intense fruit flavors of ripe black cherries and dried plums, complemented by hints of chocolate and spices. The tannins are firm yet smooth, providing structure without overwhelming the palate. This beautifully crafted Amarone is dry, inviting you to indulge in its depth and elegance while savoring each sip.

Tasting notes:

Black Cherry, Baking Spice, Leather

Black Cherry

Baking Spice

Leather

Flavor profile:

Body Medium

Very Light Full

Acidity Mild

Low Pronounced

Fruit Intensity Medium

Low Pronounced

Color Intensity Color Intensity 3

Low High

Oak Oak 3

Low High

Sweetness Dry

Bone Dry Sweet

Spiciness Spiciness 0

Low High

Tannin Medium

Low Pronounced

Pairs well with:

Pasta with Tomato-Based Sauce, Lasagna, Pasta Marinara

Region:

Valpolicella

The northern Italian area of Valpolicella is famed for its red wines. Located in Verona to the east of Lake Garda, the principal grapes here are Corvina, Rondinella and Molinara. Valpolicella is tangy and cherry-fresh, perfect with pizza and pasta. Classico and Superiore wines from hillside vineyards offer extra depth and spice notes. But for real complexity, look to Amarone della Valpolicella. Made from partially dried grapes (called "appassimento"), this full-bodied wine offers gorgeous fruit flavors and ages for at least two years in oak. There is also Valpolicella Ripasso, a wine made by putting Valpolicella through pressed Amarone grapes. The DOC (Denominazione di Origine Controllata) designation for Italian wines was introduced in the 1960s. It is the main classification system used in the country and regulates what winemakers can and cannot do regarding wine style, varietal restrictions, minimum and maximum alcohol levels, aging techniques and growing regions.

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