||Corvina, Molinara, 30% Rondinella, Corvinone
||The grapes were crushed towards m id-October and fermentation was induced immediately with selected yeasts. Fermented at ambient temperature, it was racked after 15 days with a resicual sugar of 15 g/l. Refermentation took place in February on the lees of the Amarone for one week. It was then racked off the gross lees after 10 days and was put into second passage.
||After 18 months in wood it was assembled and lightly fined with egg-white. It was bottled in October and left to settle for 3 months before release onto the market.
||Price Tommaso Bussola Valpolicella Classico Superiore TB 2014 € 29.28