Tommaso Bussola
Amarone della Valpolicella Classico TB 2019
Regular price
€71,00
Lowest price:
Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods
Other years:
2020
Immediate availability
| Denomination | Amarone della Valpolicella DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 17.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 35% Corvina, 30% Corvinone, 30% Rondinella, 5% Molinara |
| Aging | 48 months of ageing: 55% tonneaux of 500 l second passage 30% barriques of 225 l second passage 15% large barrels of 25 Hl. Amarone Classico is bottled after 4 years of maturation in the cellar and remains 6 months in bottle before release. |
| Year | 2019 |
| Biologic | Sì |
| Product name | Amarone della Valpolicella Classico TB 2019 |
| Region | Veneto |
| Country | Italy |
| Other years | 2020 |
Description
Amarone della Valpolicella Classico DOCG, 17% ABV, produced by Tommaso Bussola. Blend: 35% Corvina, 30% Corvinone, 30% Rondinella, 5% Molinara. 0.75L bottle, 2019 vintage. A wine that embodies the passion and dedication of Tommaso Bussola, a leading exponent of the appellation. The grapes, selected in mid-September, are dried for four months, then fermented with selected yeasts. Aged for 48 months, 55% in second-use 500L tonneaux, 30% in second-use 225L barriques, and 15% in 25Hl barrels. Amarone Classico is bottled after four years of cellar maturation and ages for six months before being released. The result is a still red wine with an intense color.
Pairings
Meat
Cheese
Matured cheese
Pork
Producer
Tommaso Bussola
From this winery
- Start up year: 1978
- Oenologist: Paolo e Tommaso Bussola
- Bottles produced: 70.000
- Hectares: 14
In 1977, in the classic heart of Valpolicella, with vineyards scattered between the municipality of Negrar and the hamlet of San Peretto, the oenological history of Tommaso Bussola was born, when he began working in his uncle Giuseppe's wine farm.
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
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 Amarone della Valpolicella Classico TB 2019 |
|---|---|
| Type | Red green still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 17.0% by volume |
| Grape varieties | 35% Corvina, 30% Corvinone, 30% Rondinella, 5% Molinara |
| Country | Italy |
| Region | Veneto |
| Vendor | Tommaso Bussola |
| Origin | Hills of Negrar di Valpolicella (VR) |
| Climate | Altitudes from 280 to 450 m a.s.l. Exposure South-East and South-West |
| Cultivation system | Pergola Veronese and Spalliera. |
| Plants per hectare | 6000 |
| 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 loft where they remain for 4 months to dry naturally. |
| Wine making | In January, the grapes are carefully selected and crushed 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 taken to steel tanks to decant from the coarser lees. After about 20 days it is racked and taken to wood where it finishes its fermentation and maturation. |
| Aging | 48 months of ageing: 55% tonneaux of 500 l second passage 30% barriques of 225 l second passage 15% large barrels of 25 Hl. Amarone Classico is bottled after 4 years of maturation in the cellar and remains 6 months in bottle before release. |
| Total acidity | 6.12 gr/L |
| Dry extract | 49.4 gr/L |
| Allergens | Contains sulphites |