Tommaso Bussola
Recioto della Valpolicella Classico 0.5L 2019
| Denomination | DOCG Recioto della Valpolicella Classico |
|---|---|
| Size | 0,50 l |
| Alcohol content | 12.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 30% Rondinella, Cabernet Franc, Cabernet Sauvignon, Corvina, Corvinone, Croatina, Merlot |
| Aging | Racked and separated from the coarse lees, it remains on its own lees in a stainless steel tank; usually bottled within a year of pressing. |
- Name and format: Recioto della Valpolicella Classico DOCG 2019, 0.5 L bottle, 12% vol
- Taste profile: Sweet and enveloping flavour, soft tannins, persistent balsamic finish
- Aromas and colour: Deep ruby red colour, concentrated fruity aromas
- Passito method: Drying for 4 months, fermentation for 75 days, maturation in steel
- Serving and pairings: Serving temperature 14–16 °C, decant for 1 hour, ideal with mature cheeses
Description
What kind of wine it is
Tommaso Bussola's Recioto della Valpolicella Classico is a sweet red wine that embodies the spirit of its region, created from a rich blend of Corvina, Corvinone, Rondinella, Croatina, Cabernet Franc, Cabernet Sauvignon and Merlot. In the glass, it displays a brilliant, intense ruby colour, characterised by a rich aromatic profile with fruity notes. On the palate, it is enveloping, supported by silky, elegant tannins and a long, balsamic finish. Perfect as an after-dinner wine, it pairs beautifully with the complexity of mature and blue cheeses, offering a seductive finish.
Where it comes from
This passito is produced in Negrar, at the heart of the historic Recioto della Valpolicella Classico area. The regional identity is carefully preserved by Tommaso Bussola through strict organic and sustainable farming. The estate's vineyards ensure meticulous production, where constant work among the rows gives the wine remarkable structure and an estimated longevity of between ten and fifteen years. The high quality is confirmed by prestigious scores from international critics, such as Vinous.
How it is produced
Production follows the passito method, which involves drying the grapes for around four months, concentrating sugars and aromas before pressing. Most of the bunches are processed in January for a slow fermentation with selected yeasts. The remaining portion, pressed in March, is blended with the initial must for a joint refermentation. The wine is then separated from the fine lees for maturation in stainless steel, where it rests on its own yeasts to preserve freshness and aromatic integrity until bottling.
History and Curiosities
Active in Negrar since 1978, the Tommaso Bussola winery enhances the Recioto della Valpolicella Classico through strict organic farming. Managed by oenologists Paolo and Tommaso Bussola, the estate covers fourteen hectares and produces seventy thousand bottles annually. Awarded 94/100 by Vinous, the wine stands out for its exceptional longevity of 10-15 years.
Awards
-
2019
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °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 Recioto della Valpolicella Classico 0.5L 2019 |
|---|---|
| Type | Red green dessert wine dessert wine |
| Denomination | Recioto della Valpolicella DOCG |
| Vintage | 2019 |
| Size | 0,50 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 30% Rondinella, Cabernet Franc, Cabernet Sauvignon, Corvina, Corvinone, Croatina, Merlot |
| Country | Italy |
| Region | Veneto |
| Vendor | Tommaso Bussola |
| Story | History and Curiosities Active in Negrar since 1978, the Tommaso Bussola winery enhances the Recioto della Valpolicella Classico through strict organic farming. Managed by oenologists Paolo and Tommaso Bussola, the estate covers fourteen hectares and produces seventy thousand bottles annually. Awarded 94/100 by Vinous, the wine stands out for its exceptional longevity of 10 5 years. |
| Origin | Negrar (Verona) |
| Fermentation | Fifty days, then another twenty-five days (total 75 days) |
| Production technique | Appassimento (passito method) |
| Wine making | 80% of the grapes are crushed around mid-January after four months of drying; fermentation is started with selected yeasts and proceeds slowly for fifty days. The remaining 20% of the grapes are crushed at the beginning of March. The must crushed in January undergoes a second fermentation together with that crushed in March for a further twenty-five days; it is then racked, separated from the coarse lees and left in a stainless steel tank on its own lees, with bottling usually taking place within a year of crushing. |
| Aging | Racked and separated from the coarse lees, it remains on its own lees in a stainless steel tank; usually bottled within a year of pressing. |
| Total acidity | 6.41 gr/L |
| Allergens | Contains sulphites |