Bolla Bardolino (1.5 L) 1998

  • WS87
1500ML / 0% ABV
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1500ML / 0% ABV

Winemaker Notes

The Bardolino region sits on vineyards that overlook the tranquil shores of Lake Garda in the eastern Veneto. With an aroma that is light and delicately fruity, this dry, full-flavored wine carries a fresh raspberry taste to a pleasant finish. Enjoy with risotto, pasta with meat sauces, white meats and smoked fish.

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Bolla

Bolla

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Bolla, Italy
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he cantina del Nonno (The Grandfather's cellar), the heart of the tradition, augmented in the course of time with 1700 barriques and 35 casks, still retains the Slavonian oak barrels dating back to 1883. Two very up-to-date and highly automated bottling lines conclude the production process. The cellar received the UNI EN ISO 29002 Certification and also the Agribusiness Supply Chain Traceability Certificate. Winemaker Christian Scrinzi is the interpreter of the Bolla quality. It was his grandfather who gave him his early fascination with wine through their many excursions to the vineyards around their home in Trentino, a well known wine region in Northeast Italy. These early experiences led Christian to complete his studies in agriculture and oenology and ultimately to Gruppo Italiano Vini where he is the Director of Oenology responsible for creating Bolla wines and carrying on the tradition of trusted quality that American’s have come to know and love.

 

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Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.

Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.

Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.

Much of Italy’s Pinot grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

NDF8672_1998 Item# 20523

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