Tommaso Bussola
Tommaso Bussola Valpolicella Ripasso Classico Superiore Ca' del Laito 2019
| Denomination | Valpolicella Ripasso DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 45% Rondinella, Corvina, Corvinone, Molinara |
| Aging | In March, 80% of the wine referments over the Amarone marc for a week. After racking, it is blended with the remaining 10% after about another week and placed to age in 700-litre Styrian oak tonneaux. It remains 36 months to age in the barrels. Once bottled, it is left ageing for three months before marketing. |
Awards
-
2019
93/100
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.
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- 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 Valpolicella Ripasso Classico Superiore Ca' del Laito 2019 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Grape varieties | 45% Rondinella, Corvina, Corvinone, Molinara |
| Country | Italy |
| Region | Veneto |
| Vendor | Tommaso Bussola |
| Origin | Negrar (Verona). |
| Harvest | In mid-October. |
| Wine making | Fermentation at room temperature. The wine is racked after ten days with a residual sugar content of 20 g/l, it is decanted from the coarse lees. |
| Aging | In March, 80% of the wine referments over the Amarone marc for a week. After racking, it is blended with the remaining 10% after about another week and placed to age in 700-litre Styrian oak tonneaux. It remains 36 months to age in the barrels. Once bottled, it is left ageing for three months before marketing. |
| Total acidity | 5.91 gr/L |
| Dry extract | 37.1 gr/L |
| Allergens | Contains sulphites |