Valpolicella review Le Poiane - Bolla - Veneto - 2019

Valpolicella Ripasso Le Poiane is obtained with the traditional "ripasso" method: in February, after the racking of the Amarone, its pomace is added to the late-harvested grapes, thus triggering a new fermentation, which lasts 15-20 days and enriches the product, adding complexity and smoothing the tannins. Le Poiane di Bolla flies high, giving us the best of local tradition in a bottle.