Bolla
Amarone della Valpolicella Classico
Amarone della Valpolicella Classico
2008
Vintage
Varietal
Corvina
Where it is, October 2026
At Peak: inside the peak window (2014-2029), within the full drinking arc.
Cellared records a drinking window beginning 2012, with a peak period from 2014 through 2029.
The ‘08 Amarone della Valpolicella Classico.
Bolla Amarone della Valpolicella Classico 2008 from Amarone della Valpolicella Classico, Italy.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Amarone Corvina should bring dried cherry, plum and dark raisin aromas, with a warm note of spice. The 2008 Bolla is expected to have a rich, full texture, supported by ample tannins and lively acidity that keeps the palate balanced as the fruit deepens. Peak maturity is projected through 2029, with the larger window reaching 2036; expect a lingering finish of dried berry, gentle bitterness and savory earth.
The 2008 vintage
Cellared lists this red wine from Amarone della Valpolicella Classico, Italy, vintage 2008.
About Bolla
Bolla is a long-standing Valpolicella producer associated with traditional Amarone styles from the Classico zone.
Service & cellaring
- Serving Temp
- 60-65F (16-18C)
- Decanting
- Start with 45-60 minutes of air, then taste and adjust.
- Cellar Storage
- 55F (13C), bottle on its side.
More from Amarone della Valpolicella Classico
Frequently Asked
What temperature should I serve it at?
60-65F (16-18C)
Should I decant it?
Start with 45-60 minutes of air, then taste and adjust.
When should I open it?
The canonical CAI full drinking arc is 2012-2036. Within that arc, the peak window is 2014-2029. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What food works well with it?
Try Braised short ribs with truffle polenta, Herb-crusted lamb shank with roasted garlic, Wild mushroom risotto with aged Parmigiano-Reggiano.