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| Community Tasting History |
| Community Tasting Notes (average 87.6 pts. and median of 88 pts. in 57 notes) - hiding notes with no text | | | Tasted by rikipedia on 5/2/2020 & rated 86 points: Mid+ mahogany to a brick red rim. Tertiary elements alongside a hint of volatility: liquorice, raisin, leather and dark chocolate. A higher tone balsamic note (like aged Modena) appears 10-15 minutes later. Rather developed on the palate with a rich texture, full-bodied, lively acidity, and sinewy yet sweet tannins. Lots of dry undergrowth, ashtray and cola sweets. As the wine evolves in glass the tannins become leathery. Drink up. (1371 views) | | | Tasted by Sonoffalstaff on 12/31/2016 & rated 90 points: Very well made wine and true to what I understand they are trying to do. So a real winter wine with lots of stewed and dark fruit from nose to last taste. Long and lingering with plenty of oomph ( actually too much now for me). The challenge is now the New World can do v similar wines and often with a great degree of complexity (4604 views) | | | Tasted by Motz on 9/28/2016 & rated 89 points: A fine example of Amarone. Not the most complex, but the traditional substance and texture are present. Black earth and hints of smoke dried fruits throughout. (5141 views) | | | Tasted by garethb on 3/31/2014 & rated 88 points: Smells like honey - a little musty and sweet.
Dry on the palate, rich dense ruby colour that belies the lightness on the palate.
It needs a bit of time to breath and knock a bit of the hot alcohol off.
It's technically all there but as a whole the flavour is lacking something - even with a rich lamb stew it was just on the north side of nice but not great. (7977 views) | | | Tasted by DEBacchus on 5/31/2013 & rated 88 points: - Crimsom color. It's lacking fruit with a medium body. Round texture with a medium finish - Decent Amarone; missing more flavors to balance the acidity; a bit improved on 2nd day but still not a great one. (8993 views) | | | Tasted by ipwil on 10/1/2012 & rated 75 points: 2nd bottle still TOILET WATER (8161 views) | | | Tasted by SDBhatt on 8/26/2012 & rated 89 points: Great aromas of cherry, chocolate and something else I'm not sure of. Flavors matched with balanced tannins. I didn't give it any time to decant so I'm curious to see how it changes as it open up. (7262 views) | | | Tasted by J Petrone on 7/22/2012 & rated 88 points: Decanted 2 hours paired with mushroom risotto. nose of cherry and warm spice. Not complex but drank very well despite claims that it was past peak. Could see a couple more years in cellar. Overall a nice wine for the money. Would have been better with more robust dish...aged balsamic drizzled over sirloin? (4362 views) | | | Tasted by ipwil on 2/7/2012 & rated 75 points: Nothing! I had expected so much more. (6697 views) | | | Tasted by weiny on 12/25/2011 & rated 89 points: Bolla-Bombe-Gut (5181 views) | | | Tasted by Carteran on 7/9/2011 & rated 87 points: Fat plummy and blackberry nose, smoke, sous-bois. Quite hot alcoholic, dried fruit, dried leaves (reminiscent of dried figs wrapped in dried fig leaves i had once) and spice on palate. Autumnal wine, serve it with game. (4865 views) | | | Tasted by dimitrievski on 5/28/2011 & rated 85 points: Vibrant smell and taste, light on drinking, easy, medium spicy, cherry (4240 views) | | | Tasted by MonkeyBiz101 on 4/30/2011 & rated 89 points: Very smooth throughout, felt like a good amount of oak on the palate. (4220 views) | | | Tasted by Karl-alfred on 2/6/2011 & rated 96 points: Jävligt smuttrig, mustigt och gott. Åt kryddig sambal kotlett med beapotatispure, sås på kotlett guckimojset (4528 views) | | | Tasted by diegobatti on 12/21/2010 & rated 93 points: Very good wine! Full bodied and a soft finish! (4705 views) | | | Tasted by chinyip on 7/20/2010 & rated 92 points: Dark ruby red; Very plummy with fresh red berries on nose; Close to full bodied, soft sweet tannin, the decent acidity had actually brought the liveliness to the body, driven by ripe strawberry and dried raisin note towards the long and persistent finishing. Well balanced and delicious. (4803 views) | | | Tasted by Weston3220 on 6/1/2010 & rated 88 points: WSET Level 3 Week 9 Northern Italy (Downtown Vancouver [AI School]): Clear, Med+ Ruby, Showing significant legs
A: Clean, Med+ Intensity, Earth, Funk, Mineral, Dried fruit, little greeness vegetal
T: Dry, Med+ Acid, Med+ Tannin[Smooth tho], Med+ Alc, Med+ body, long finish. Red/dark fruit, earth, coffee
Good acid, showing some development 5-7years potentional (5612 views) | | | Tasted by AmieBrad on 4/11/2010 & rated 83 points: Silver Fox (5070 views) | | | Tasted by Joelene on 3/16/2010 & rated 88 points: Not bad. Tasty amarone, fairly well balanced, just weak and thin on the mid-palate. Interesting enough but a bit of an underachiever. (5022 views) | | | Tasted by dchorton on 12/12/2009 & rated 91 points: A terrific accompaniment to a fine Italian dinner. Bright with depth. (5187 views) | | | Tasted by rrtims on 10/2/2008 & rated 86 points: This is a good "every day" wine and a good bargin. Smooth and pretty dry. Nice color and aroma. (4480 views) | | | Tasted by rrtims on 8/24/2008 & rated 86 points: Nice, smooth wine. Light and somewhat thin, but a very good flavor. Good bargin. (4379 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Bolla Producer websiteCorvina BlendPrimarily Corvina and Corvinone (45% to 95%), and Rondinella (5 to 30%). Sometimes includes Molinara, Oseleta, Negrara, Pelara, Spigamonti, etc, and, in small quantity, international red grapes allowed in the Valpolicella region.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorVeneto Credit to WineCountry.it for this article
History and Tradition
The first human settlements of the lagoon and the surrounding areas maintained a simple social structure until the arrival of the Romans in the second century B.C. who divided the land into parcels of about 4,800 square meters and distributed those tracts among the locals to be cultivated.
The Romans founded the cities of Verona, Vicenza, and Padova, and named what was then the 10th imperial region, Venetia. Both the Veneto region and the province of Venice (Venezia in Italian) derive their names from the original Latin name of the area. The precursor of the city of Venice that we know today was founded during the Middle Ages when the locals escaped the barbaric invasions that followed the decline of the Roman Empire by taking refuge in coastal areas, islands, and the lagoon’s marshland.
The Venetian trade routes that connected Europe with Asia brought great wealth and general prosperity to the region. In many provinces, especially around Treviso, mulberry cultivation and the breeding of silkworms imported from China brought more affluence and prestige to local residents. With money pouring in from all quarters, Venice began its great building projects, chief among them creating the lagoon and canal infrastructure and systems still enjoyed and used today.
Between the end of the 19th century and the beginning of the 20th centuries following the opening of the Suez Canal, Venice once again became an important port city. Foreign investment financed the creation of the industrial infrastructure of Porto Marghera and freed the port of Venice from the burden of commercial navigation. Improved communications technology has allowed the rest of Italy and the world beyond closer ties to Venice, and has contributed to making Venice into an incomparable tourist destination.
The long period of power and splendor that blessed Venice encouraged the highest quality creations by local artisans. The ongoing request for jewelry, precious fabrics, lace, glass, wood and ceramic products by the noble Venetians shaped the development of typical stores along the narrow calli (streets) of Venice as well as factories both inland and on the lagoon islands. Up to today, popular tourist destinations are the Murano and Burano islands, famed for their glasswork and needlepoint products.
The Wines
Veneto is among the foremost wine-producing regions, both for quality and quantity. The region counts over 20 DOC zones and a variety of sub-categories, many of its wines, both dry and Spumanti, are internationally known and appreciated.
The three most well known DOCs are Bardolino, from the town with the same name and surrounding the shores of Garda Lake, Valpolicella, and Soave. Other noteworthy wines produced here are the white Bianco di Custoza, the excellent sparkling Prosecco, the Breganze, and the Amarone (a rich and powerful red from the Verona province). If you travel to the Treviso area, look for the little-known Clinton, a wine that is banned from distribution because it does not conform to the DOC standards, but is produced in limited quantities for local consumption.
The importance of winemaking in this region is underscored by the creation in 1885 of the very first Italian school for vine growing and oenology. In addition, Veneto was the first region to constitute the first strada del vino or "wine road". This first wine-touring road featured special road signs providing information on vines and the wines they were made into and joined the Valdobbiadene and Conegliano DOC zones crossing a series of hilly vineyards.
The most appreciated wines in the region come from the provinces of Treviso, Verona, Padova, Venice, and Vicenza. The area around Verona, with its temperate climate and hilly surrounding, is believed to have cultivated grapes since the Bronze Age.Valpolicella Consorzio of Valpolicella
The Crus on weinlagen-info
Amarone della Valpolicella Classico Wikipedia article
Classification of Amarone Vintages, according to Davidef:
1997 ****1/2
1998 ***1/2
1999 ***1/2
2000 ****1/2
2001 *****
2002 **
2003 ***1/2
2004 ****1/2
2005 ***
2006 ****1/2
2007 *****
The slopes facing the sunset are the best ones in Valpolicella Classica for producing high-quality Amarone. Here, where the day is longer, the vines that face Lake Garda benefit from the reflection of its light and from its mild climate. Amarone is a unique wine due to its origin, ancient grape varieties and production method (vinification of grapes that have been semi-dried for 3-4 months on bamboo racks). The Costasera Amarone expresses a particular majesty and complexity. Ideal with red meats, game and mature cheeses. An excellent wine for the end of the meal and for ageing. |
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