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 | The must is drawn off and separated from the coarse lees and remains on its own yeasts in a steel tank. It is normally bottled within one year of pressing. |
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 |
| Origin | Negrar (VR) |
| Wine making | 80% of the grapes are pressed in mid-January after four months of drying, fermentation is triggered with selected yeasts and proceed slowly for fifty days. The remaining 20% of the grapes are pressed at the beginning of March. The must pressed in January is refermented together with the one pressed in March for another twenty-five days. |
| Aging | The must is drawn off and separated from the coarse lees and remains on its own yeasts in a steel tank. It is normally bottled within one year of pressing. |
| Total acidity | 6.41 gr/L |
| Allergens | Contains sulphites |