2020 Bolla Le Poiane Valpolicella Ripasso Classico

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Bolla is one of the oldest Amarone houses and more than 130 years later, the Bolla winery has grown into a world-famous winery with a wide range of wines. What has remained is the unique taste of the Bolla wines resulting from the special climate and terroir of the Veneto region. Oenologist Christian Zulian has been winemaker at Bolla since 2015. Before he started at Bolla, he worked for thirteen years at Marchesi Antinori and for several years at Domaine Baron de Rothschild.

The Le Poiane Ripasso is deep garnet red in the glass. In the nose the typical ripasso gueren such as intense aromas of blackcurrants, vanilla and spices. In the mouth the wine is full bodied with flavors of red berries and cherries followed by a long lasting aftertaste. The Le Poiane wines from Bolla are only made in the top years and mature longer than the standard Ripasso. This Poiane has matured for 12 months in oak. The bottle is also in a luxurious paper sleeve. A true jewel on the table. This Ripasso from Bolla is recommended with grilled meat and game.

FACT: The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.

Packing information Box
Block Bundle Options No
Type of Wine Red
Country Italy
Region Veneto
Appellation Valpolicella Ripasso (Classico Superiore)
Winery Bolla
Grape Corvina, Molinara, Rondinella, Sangiovese
Biological certified No
Natural wine No
Vegan No
Vintage 2020
Drinking as of 2024
Drinking till 2030
Alcohol % 14
Alcohol free/low No
Content Standard (0.75 ltr)
Oak aging Yes
Sparkling No
Dessert wine No
Closure Cork
Tasting Profiles Donker fruit, Houtgerijpt, Kruidig, Rijk, Rood fruit, Vol
Drink moments Barbecue, Met vrienden, Open haard
Sommy Pairing Beschrijving Diep granaatrode Ripasso met intense aroma's van zwarte bessen, vanille en kruiden, full-bodied in de mond met smaken van rode bessen en kersen, stevige tannines en een lange, warme afdronk door 12 maanden eiken en 14% alcohol. Deze structuur en rijpe fruitigheid maken de wijn ideaal bij rundvlees en wild omdat de tannines en kruidigheid het vet en de umami complementeren, bij pasta en pizza omdat de zuren en kersenfruit mooi tegen tomatensauzen opbieden, en bij barbecue omdat de houttonen en geroosterde fruitaroma's harmoniëren met gegrild en gerookt vlees. Kies voor gegrilde entrecote of bavette met rozemarijn, langzaam geroosterd hert of beenham, een rijke ragu of een houtovenpizza met spek en paddenstoelen om het beste uit deze Ripasso te halen.

Cantina Bolla

The story of the Bolla winery starts with one man, Abele Bolla. He lives in the north of Italy, in the Veneto region, where he runs a small family inn. In order to offer his guests more than just a stay, he decided in 1893 to produce a wine that he could serve to his guests. This Soave is a light yellow, fresh, aromatic wine, which reflects the essence of the Veneto area. The demand for this wine grows as more and more people taste its wine. As a result, the family decided to fully focus on wine production. More than 130 years later, the Bolla winery has grown into a world-renowned winery with a wide range of wines. What has remained is the unique taste of the Bolla wines resulting from the special climate and terroir of the Veneto area.

Oenologist Christian Zulian has been a winemaker at Bolla since 2015. Before joining Bolla he worked for Marchesi Antinori for thirteen years and at Domaine Baron de Rothschild for several years.

Diep granaatrode Ripasso met intense aroma's van zwarte bessen, vanille en kruiden, full-bodied in de mond met smaken van rode bessen en kersen, stevige tannines en een lange, warme afdronk door 12 maanden eiken en 14% alcohol. Deze structuur en rijpe fruitigheid maken de wijn ideaal bij rundvlees en wild omdat de tannines en kruidigheid het vet en de umami complementeren, bij pasta en pizza omdat de zuren en kersenfruit mooi tegen tomatensauzen opbieden, en bij barbecue omdat de houttonen en geroosterde fruitaroma's harmoniëren met gegrild en gerookt vlees. Kies voor gegrilde entrecote of bavette met rozemarijn, langzaam geroosterd hert of beenham, een rijke ragu of een houtovenpizza met spek en paddenstoelen om het beste uit deze Ripasso te halen.

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