'Valpolicella' is a very famous wine appellation on the hills above Verona. Literally translating to 'Valley of Many Cellars'. Valpolicella essentially has three main tiers of quality, all made predominantly from the same native grapes: Corvina, Molinara and Rondinella. The top wines from the appellation are 'Amarone della Valpolicella', where high quality grapes are picked then dried in special rooms for 3-4 months until they shrivel, losing 30-40% of their water content but leaving behind all the sugars, with a much higher juice-to-skin ratio. This is then fermented to a dry wine producing a densely concentrated hedonistic wine with high alcohol, and full but superbly silky tannins, aged for 4 years in barrel before further aging in bottle.

'Riserva' Amarone sits at the top of the food chain, fully deserving the DOCG appellation status. The wines must age a minimum of 4 years and must have a minimum of 32g/l dry extract in the finished wine, ensuring a concentrated and full bodied experience.

Grown in the original production zone of Valpolicella Classico in the Veneto, Italy. Limestone, marl, some tuffaceous soil. Grapes are hand-harvested and dried on racks for four months. The raisined grapes are then pressed, followed by a 5°C pre-fermentation maceration of seven days. The grapes then undergo a slow fermentation for 25 days and are once again macerated for five days at 24° C. The juice is aged for 12 months in 100% French oak barrels and then 36 months in 100% Slovenian oak casks. The wine rests nine months in bottle before being released. 

This is a bold and savoury style of Amarone. A Savory nose, with iron, dried dates, orange peel, warm spices and sweet roasted sesame. Lovely tension on the palate with chocolate, coffee, and meaty flavours and drier fruits with fine powdery tannins. Long and tangy with a bittersweet echo. Superb. 

The name, 'Le Origini' means 'in the beginning', a reference to Bolla being the first winery to market 'Amarone' in 1953.