Tommaso Bussola
Amarone della Valpolicella Classico Vigneto Alto TB 2012
| Denomination | DOC Amarone della Valpolicella Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 16.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 45% Corvina, 30% Corvinone, 25% Rondinella |
| Aging | 90 months of ageing, including: 40 months in new 2.25 hl barriques, a further 50 months in large 25 hl casks. Bottled after 9 years of maturation in the cellar and left for 2 years in bottle before release. |
- Vintage and designation: Amarone della Valpolicella DOC Classico 2012, 0.75 l
- Grapes and vineyards: Corvina, Corvinone, Rondinella from old vines 75-90 years old
- Vinification: natural drying for 4 months; fermentation with indigenous yeasts
- Ageing: 90 months in oak between new barriques and large casks; long rest in bottle
- Profile and serving: garnet, morello cherry and cocoa; 16.5% vol; decant for 2 hours at 18-20 °C
Description
What kind of wine it is
The Amarone della Valpolicella Classico Vigneto Alto TB by Tommaso Bussola is a Venetian red wine with a garnet hue, made from a blend of Corvina, Corvinone and Rondinella. On the nose, it reveals deep aromas of humus, damp earth and macerated red flowers, enriched by notes of cherry jam, cocoa and sweet spices. The palate is powerful and generously bodied, with a softness balanced by a precise tannic structure and freshness. It enhances game, spiced pigeon, truffled terrines and mature cheeses.
Where it comes from
The grapes come from the historic area of Valpolicella Classico, in a renowned territory between the municipality of Negrar and the hamlet of San Peretto. The vineyards, cultivated in full respect of organic and sustainable principles, are situated at an altitude of 280 metres above sea level and benefit from a sunny south-eastern exposure. The plants are old vines trained using the Veronese pergola system. The terroir and old vines ensure a wine of great longevity and structural elegance.
How it is produced
After the September harvest, the selected bunches rest on wooden trays in the drying lofts for a natural drying process lasting four months. In January, the grapes are pressed in truncated conical oak vats where indigenous yeasts spontaneously trigger fermentation, managed for about sixty days through careful pumping over and délestage to extract colour and noble components. After decanting in steel to remove the coarse lees, the wine is transferred to wood. The long ageing period lasts ninety months and is divided between new barriques and large casks, completed by a further period of bottle ageing before release to the market.
History and Curiosities
The 2012 vintage of Amarone DOC Classico by Tommaso Bussola is an icon of Venetian excellence. Sourced from historic old vines, the grapes undergo a meticulous natural drying process for four months on wooden trays. Fermentation with indigenous yeasts and a lengthy ninety-month maturation in wood result in a powerful and enveloping sip. Prestigious international accolades, including 96 points from Vinous, highlight the absolute elegance and richness of a masterpiece created to delight the palate.
Awards
-
2012
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2012
96/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2012
94/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 years
Decanting time:
2 hours
- 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 Vigneto Alto TB 2012 |
|---|---|
| Type | Red green still |
| Denomination | Amarone della Valpolicella DOC |
| Vintage | 2012 |
| Size | 0,75 l |
| Alcohol content | 16.5% by volume |
| Grape varieties | 45% Corvina, 30% Corvinone, 25% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Tommaso Bussola |
| Story | History and Curiosities The 2012 vintage of Amarone DOC Classico by Tommaso Bussola is an icon of Venetian excellence. Sourced from historic old vines, the grapes undergo a meticulous natural drying process for four months on wooden trays. Fermentation with indigenous yeasts and a lengthy ninety-month maturation in wood result in a powerful and enveloping sip. Prestigious international accolades, including 96 points from Vinous, highlight the absolute elegance and richness of a masterpiece created to delight the palate. |
| Origin | Valpolicella, between the municipality of Negrar and the hamlet of San Peretto |
| Climate | Altitude 280 m above sea level; south-east exposure |
| Cultivation system | Pergola veronese |
| Plants per hectare | 3300 |
| Harvest | Mid-September |
| Fermentation | Approximately 60 days |
| Production technique | Natural drying of the grapes for 4 months in a drying room on wooden crates/trays; fermentation with indigenous yeasts with pumping over and délestage |
| Wine making | In January, the grapes are carefully selected and crushed in special truncated conical oak vats where, after about 15 days of maceration, fermentation is initiated with indigenous yeasts. Over the following 60 days, frequent pumping over and manual punching down 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 maturation. |
| Aging | 90 months of ageing, including: 40 months in new 2.25 hl barriques, a further 50 months in large 25 hl casks. Bottled after 9 years of maturation in the cellar and left for 2 years in bottle before release. |
| Residual sugar | 11.3 gr/L |
| Dry extract | 52.5 gr/L |
| Year production | 70000 bottles |
| Allergens | Contains sulphites |