Tommaso Bussola
Amarone della Valpolicella Classico TB 2020
| Denomination | DOCG Amarone della Valpolicella Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 16.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 35% Corvina, 30% Corvinone, 30% Rondinella, 5% Molinara |
| Aging | 48 months of ageing: 55% in 500 l tonneaux of second use, 30% in 225 l barriques of second use, 15% in large 25 hl casks; bottled after 4 years of maturation in the cellar and rests for 6 months in bottle before release. |
- Name and vintage: Amarone della Valpolicella Classico DOCG, 2020 harvest
- Grape composition: 35% Corvina, 30% Corvinone, 30% Rondinella, 5% Molinara
- Natural drying: grapes placed in a drying loft for 4 months to intensify aromas and structure
- Aged in wood: 48 months in tonneaux, barriques and large casks, plus 6 months in bottle
- Profile and pairings: rich flavour, notes of chocolate and dried fruit, ideal with meats and cheeses
Description
What kind of wine it is
Tommaso Bussola Amarone della Valpolicella Classico TB is a still red wine that rigorously expresses the Veneto region, within the Amarone della Valpolicella Classico area. It is created from a careful blend of Corvina, Corvinone, Rondinella and Molinara grapes. Its profile boasts remarkable structure, the result of the long drying process of the grapes and meticulous maturation. On the palate, it is dense and enveloping, characterised by intense notes of dried fruit, chocolate and spices. This extractive richness makes it ideal for pairing with red meat dishes, game and mature cheeses.
Where it comes from
Production takes place on the hills of Negrar in Valpolicella, at the historic heart of the denomination. The vineyards are situated between 280 and 450 metres above sea level, benefiting from south-east and south-west exposures that are ideal for the perfect ripening of the grapes. The vines are cultivated using the Pergola Veronese and spur-pruned cordon systems, which ensure optimal conditions for the subsequent dehydration of the fruit. The entire agronomic approach of the Tommaso Bussola winery follows the principles of organic farming and sustainability, diligently safeguarding the balance of the local ecosystem.
How it is produced
In mid-September, a careful selection of the grape bunches takes place, destined for a natural drying process in the drying loft for four months, a crucial step to concentrate the aromatic matter. In January, the grapes are pressed, initiating a maceration followed by fermentation lasting about fifty days, supported by frequent pump-overs and delestage to encourage deep extraction from the skins. After racking and a brief period in steel for natural settling, the wine matures for forty-eight months in wood, using a combination of second-use tonneaux and barriques and large casks. The cycle concludes with a six-month rest before release to the market.
History and Curiosities
Founded in 1978 on the hills of Negrar, the Tommaso Bussola winery produces this majestic Amarone della Valpolicella Classico. The grapes, carefully selected, undergo a slow natural drying process lasting four months, which concentrates their finest aromas. Maturation is completed with 48 months of ageing in wood and six months in the bottle, giving the wine a rich body and intense notes of dried fruit, chocolate and spices. This Venetian excellence combines precision and elegance, ideal with mature cheeses.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1978
- Oenologist: Paolo e Tommaso Bussola
- Bottles produced: 70.000
- Hectares: 14
From the beginning he was able to impose his will to enhance the absolute quality of the wines produced, through careful and careful practices both in the vineyard and in the cellar, so much so that he became a great interpreter, as well as a point of reference for the appellation.
With a very personal style of combining precision and elegance with the extraction richness and management of ageing woods, today, assisted by his sons Paolo and Giuseppe, he always continues to amaze, imposing himself with products of absolute and very high value. Read more
| Name | Tommaso Bussola Amarone della Valpolicella Classico TB 2020 |
|---|---|
| Type | Red green still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 16.0% by volume |
| Grape varieties | 35% Corvina, 30% Corvinone, 30% Rondinella, 5% Molinara |
| Country | Italy |
| Region | Veneto |
| Vendor | Tommaso Bussola |
| Story | History and Curiosities Founded in 1978 on the hills of Negrar, the Tommaso Bussola winery produces this majestic Amarone della Valpolicella Classico. The grapes, carefully selected, undergo a slow natural drying process lasting four months, which concentrates their finest aromas. Maturation is completed with 48 months of ageing in wood and six months in the bottle, giving the wine a rich body and intense notes of dried fruit, chocolate and spices. This Venetian excellence combines precision and elegance, ideal with mature cheeses. |
| Origin | Colline di Negrar di Valpolicella (VR) |
| Climate | Altitudes from 280 to 450 m a.s.l.; south-east and south-west exposures. |
| Cultivation system | Veronese pergola and spurred cordon |
| Plants per hectare | 6000 |
| Harvest | Mid-September |
| Fermentation | Approximately 50 days |
| Production technique | Natural drying of the grapes in a drying room for 4 months |
| Wine making | In January, the grapes are carefully selected and crushed in special fermenters where, after about 15 days of maceration, fermentation is initiated with selected yeasts. Over the following 50 days, frequent pump-overs and numerous délestages are carried out to submerge the skins. After racking, the wine is transferred to a steel tank to settle from the coarser lees. After about 20 days, it is racked again and moved to wood, where it completes fermentation and matures. |
| Aging | 48 months of ageing: 55% in 500 l tonneaux of second use, 30% in 225 l barriques of second use, 15% in large 25 hl casks; bottled after 4 years of maturation in the cellar and rests for 6 months in bottle before release. |
| Total acidity | 6.12 gr/L |
| Dry extract | 49.4 gr/L |
| Allergens | Contains sulphites |