| Grape varieties |
35% Corvina, 5% Molinara, 30% Rondinella, 30% Corvinone |
| Origin |
Negrar di Valpolicella Hills (VR) |
| Climate |
Altitude from 280 to 450 m. a.s.l. Exposure: South-East and South-West. |
| Cultivation system |
Veronese pergola and espalier. |
| Harvest |
The grapes for the production of our Amarone Classico are selected in mid-September, placed in small plastic crates and taken to the drying room where they remain for 4 months to dry naturally. |
| Vinification |
In January, the grapes are carefully selected and pressed in special fermenters where, after about 15 days of maceration, fermentation with selected yeasts begins. Over the next 50 days, frequent pumping over and numerous delestages are carried out to submerge the skins. After racking, the wine is transferred to stainless steel tanks to decant the coarse lees. After about 20 days it is racked off and taken to wood where it completes its fermentation and maturation. |
| Ageing |
48 months of refinement: 55% tonneaux of 500 l second passage 30% barriques of 225 l second passage 15% large casks of 25 Hl. Amarone Classico is bottled after 4 years of maturation in the cellar and remains 6 months in the bottle before release. |
| On offer |
Price Tommaso Bussola Amarone della Valpolicella Classico TB 2018 € 57.12
ex VAT
|