Bolla 1.5L | Valpoicella

$14.99

Hand-harvested indigenous grapes are crushed and fermented in temperature-controlled small stainless-steel tanks for about one week to maintain fresh fruit character and natural, soft tannins. Malolactic fermentation follows, which increases the wine’s complexity and the wine is then aged in a mix of Slavonian, French, and American oak for 2 months.

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