Valpolicella ripasso le Poiane is the son of ancient native varieties selected by the Bolla winery, the historic nucleus of Veronese viticulture, the protagonist of a production of about 15 million bottles that best expresses the quality of the wines and denominations that characterize a territory of great vocation. The term "ripasso" refers to the traditional production technique carried out in February with the maceration of 15-20 days of the fermented pomace of Amarone or Recioto in Valpolicella wine, giving life to a second fermentation that will give the wine more complexity and softness. The evolution in wood for about 12-18 months completes what is a real work of art. Wrapped in an intense ruby red robe, it opens up to persuasive hints of ripe fruit, plum jam and spicy notes that tease the nose.The entry into the mouth is soft and velvety, a round wine, with good persistence.