2020 Bolla Le Poiane Valpolicella Ripasso Classico

The 2020 Bolla Le Poiane Valpolicella Ripasso Classico is a richly styled red that captures the depth and warmth of traditional Valpolicella. Made using the classic Ripasso technique, it offers an Amarone‑like intensity at a more accessible price and structure. Named after the buzzards (poiane) that circle above the vineyards, this wine reflects both the heritage of the region and Bolla’s long-standing expertise with Verona’s native grapes.

Tasting Notes
In the glass, this Valpolicella Ripasso shows a deep ruby color with garnet highlights at the rim, signaling both concentration and a touch of evolution. The nose is generous and layered, with ripe red cherry, black plum, and dried berries interwoven with notes of violet, baking spices, cocoa, and a hint of tobacco and leather from oak and bottle aging. On the palate, Le Poiane is medium to full-bodied, with velvety tannins and a rounded, almost creamy texture. Flavors of morello cherry, blackberry compote, and dried fig are lifted by subtle notes of licorice, clove, and dark chocolate, all balanced by a fresh, food‑friendly acidity that keeps the wine lively rather than heavy. The finish is long and savory, with a gentle, warming spice and a touch of dried herbs. Enjoyable now for its generous fruit and supple structure, it has the potential to develop additional complexity over the next 5–7 years if properly cellared.

Production
Le Poiane is sourced from selected hillside vineyards in the Classico heart of Valpolicella, where limestone- and clay-rich soils, good drainage, and wide diurnal temperature swings help concentrate flavor and preserve acidity in the native varieties. Grapes are typically hand-harvested to ensure only the healthiest clusters reach the winery. The Ripasso method—literally “re-passed”—involves refermenting the Valpolicella wine on the dried grape skins used for Amarone, adding body, color, and complexity. After this secondary fermentation, the wine is aged in a combination of large Slavonian oak casks and smaller barrels to integrate tannins, develop spice notes, and preserve the purity of fruit.

Food & Serving
This Valpolicella Ripasso is a versatile partner for rich, savory dishes. It pairs beautifully with slow-braised meats, ossobuco, roasted lamb, game birds, and hearty pasta dishes with meat ragù. It also complements aged cheeses such as Parmigiano Reggiano, Pecorino, or mature Asiago, as well as mushroom-based risottos and truffle dishes. Serve at 16–18°C (60–64°F) to highlight its aromatics and texture. Decanting for 30–45 minutes before serving helps the wine open up and reveal its full range of fruit and spice.

Producer
Bolla is one of the historic names of Verona, with roots dating back to the late 19th century when Abele Bolla began bottling wines for travelers passing through the region. Over time, the estate became a key ambassador for Valpolicella and Soave, helping to bring the wines of Veneto to an international audience. Today, Bolla combines deep regional knowledge with modern winemaking to craft wines that honor traditional styles while remaining approachable and consistent in quality. Their work with Ripasso and Amarone has been particularly influential, reinforcing Valpolicella’s reputation as one of Italy’s great red wine regions.

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