Tommaso Bussola
Valpolicella Classico Superiore TB 2018
| Denomination | DOC Valpolicella Classico Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 55% Corvina, 40% Corvinone, 5% Rondinella |
| Aging | Aged for 65% in 500-litre second-use French oak barrels and 35% in barriques; approximately 33 months in wood, then blended; bottled in January and matured for 6 months in bottle before release. |
- Name and alcohol content: Valpolicella Classico Superiore DOC 2018, 15.5% vol
- Grape composition: 55% Corvina, 40% Corvinone, 5% Rondinella
- Production method: Ripasso on Amarone pomace, one week refermentation in February
- Ageing: 33 months in French oak (500 l barrels/barriques) plus 6 months in bottle
- Tasting notes and pairings: plum, morello cherry and spices; ideal with pork and cheeses
Description
What kind of wine is it
Valpolicella Classico Superiore TB by Tommaso Bussola is a red wine from Veneto, created from a blend of Corvina, Corvinone and Rondinella. Its character is defined by the Ripasso technique, a refermentation on the Amarone grape skins which enriches its structure. In the glass, its ruby colour with garnet highlights releases aromas of plum, black cherry, dark spices and smoky notes, finishing with hints of balsamic, cocoa and aromatic herbs. On the palate, it offers a powerful sip, supported by well-balanced tannins, excellent progression and a finish marked by clear minerality.
Where does it come from
This red wine is born in the heart of the Valpolicella Classica, from vineyards cultivated among the hills of Negrar and San Peretto. Its origin from this specific geographical area defines a wine profile focused on high aromatic intensity and a solid taste structure. The Superiore version demonstrates the vocation of a Veneto territory renowned for producing wines that combine body and finesse, offering a tasting experience that fully expresses the territorial depth of the grapes.
How is it produced
The grapes are crushed in mid-October, starting fermentation at room temperature with the help of selected yeasts. After fifteen days, racking takes place. In February, the wine referments for a week on the Amarone grape skins, then is separated from the lees. The process continues with a long maturation in wood for about thirty-three months in French oak barrels, a stage that precedes blending. The wine rests for a further six months before being released, reaching the ideal balance to accompany pork dishes and mature cheeses.
History and Curiosities
Founded in 1978, the Tommaso Bussola winery cultivates 14 hectares in the heart of the Valpolicella Classica, among the vineyards of Negrar and San Peretto. The Valpolicella Classico Superiore TB 2018 is created using the Ripasso technique, enriched by a refermentation carried out in February on the Amarone pomace. This meticulous process gives rise to a still red wine with an imposing profile, aged for 33 months in French oak barrels and barriques. Awarded 93 points by James Suckling, this wine expresses artisanal mastery and Venetian elegance in every sip.
Awards
-
2018
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2018
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.
-
2018
3Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °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 Valpolicella Classico Superiore TB 2018 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella DOC |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Grape varieties | 55% Corvina, 40% Corvinone, 5% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Tommaso Bussola |
| Story | History and Curiosities Founded in 1978, the Tommaso Bussola winery cultivates 14 hectares in the heart of the Valpolicella Classica, among the vineyards of Negrar and San Peretto. The Valpolicella Classico Superiore TB 2018 is created using the Ripasso technique, enriched by a refermentation carried out in February on the Amarone pomace. This meticulous process gives rise to a still red wine with an imposing profile, aged for 33 months in French oak barrels and barriques. Awarded 93 points by James Suckling, this wine expresses artisanal mastery and Venetian elegance in every sip. |
| Origin | Tra Negrar e San Peretto (Valpolicella Classica, Veneto, Italia) |
| Harvest | Mid-October |
| Fermentation temperature | At room temperature |
| Fermentation | 15 days of initial fermentation, then refermentation in February for 1 week on the Amarone marc |
| Production technique | Ripasso (refermentation on Amarone pomace) |
| Wine making | The grapes are crushed around mid-October and fermentation is started immediately with selected yeasts; fermentation takes place at room temperature; racking occurs after 15 days with a residual sugar content of 15 g/l; in February, it referments on the Amarone pomace for 1 week, then it is racked and transferred from the coarse lees. |
| Aging | Aged for 65% in 500-litre second-use French oak barrels and 35% in barriques; approximately 33 months in wood, then blended; bottled in January and matured for 6 months in bottle before release. |
| Total acidity | 2.97 gr/L |
| Residual sugar | 15.0 gr/L |
| Dry extract | 32.3 gr/L |
| Allergens | Contains sulphites |