An innovative style of vinification preserves the true character of the indigenous grapes and their full range of flavors. Handharvested 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.

Bolla Valpolicella pairs perfectly with rich pastas, grilled red meats, salmon, and soft cheeses.