Bolla

Like all great legacies, the story of Bolla wines begins simply enough with one man, Abele Bolla. Abele lived in northern Italy in the Veneto region where he ran a small family inn. Wishing to offer his guests a superior experience, Abele made a decision that would launch his family’s business into the international spotlight. He decided to make and serve his own wine, a Soave. The year was 1883.

The Soave Abele made was a fresh, crisp, gol...

ll Bolla wines are conceived as artisanal products, focused on a few key aspects:

• a strong link with the growing area: supervision of raw materials through direct management and long-term grape supply relationships in Valpolicella and in the main Verona and Veneto designations;

• authenticity: Italian-style wines but with a fresh, modern feel, from the most iconic of local traditions to the most contemporary, proving there is interest ...

Select grapes are picked and then arranged on flat drawers and kept in a dry, cool, well-ventilated room during a four-month natural drying period. The dried grapes are pressed and go through a cold maceration with skins and stems intact for about 20 days. The juice is then fermented for 25 more days and then transferred to barriques and large Slavonian oak casks for 24 to 36 months.