Tommaso Bussola
Valpolicella Classico Superiore Ca' del Laito 2021
| Denomination | DOC Valpolicella Ripasso Classico Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 35% Corvina, 30% Corvinone, 30% Rondinella, 5% Molinara |
| Aging | Ageing for 6 months in stainless steel, then maturation in Styrian oak (large casks/tonneaux/barriques) for up to approximately 3 years in total in the cellar before bottling; followed by 2 months of bottle ageing before commercialisation. |
- Type and alcohol content: Superior dry red wine from the Valpolicella hills, 15% vol
- Grape varieties: Blend of Corvina, Corvinone, Rondinella and Molinara from Negrar and San Peretto
- Tasting notes: Intense ruby red with aromas of overripe fruit and an enveloping palate
- Method: Re-fermentation on Amarone pomace to provide greater structure
- Ageing and service: Three years in Styrian oak; decant for one hour. 92 pts James Suckling
Description
What type of wine it is
Ca' del Laito by Tommaso Bussola is a Venetian red wine belonging to the Valpolicella Ripasso Classico Superiore denomination. This red grape blend, composed of Corvina, Corvinone, Rondinella and Molinara, is distinguished by its deep ruby colour and a savoury, enveloping mouthfeel. On the palate, it is structured and harmonious, characterised by distinct notes of overripe fruit. Its remarkable complexity stems from the use of the Ripasso Method, combined with spontaneous fermentation and long ageing in oak barrels.
Where it comes from
The origin of this red wine lies in the viticultural heart of Valpolicella Classica, specifically among the hills of the municipalities of Negrar and San Peretto in Veneto. The vineyards are situated at an altitude between 280 and 450 metres above sea level, enjoying an exposure mainly facing south-east and south-west. The Veronese hilly area, combined with the presence of old vines trained using the Veronese pergola and guyot systems, ensures perfect sun exposure and an ideal microclimate for the grapes. These soil and climate conditions allow for concentrated yields, resulting in a defined territorial expression of great typicality.
How it is produced
Production begins with the harvest between the first and second week of October, followed by spontaneous fermentation with indigenous yeasts in steel, accompanied by maceration on the skins for approximately fifteen days. After an initial rest in steel, the Ripasso technique is applied in spring, triggering a second fermentation on the Amarone pomace to enrich the body with structure and aromas. Subsequently, the wine matures for about three years in Styrian oak barrels, before completing its production cycle with further refinement in the bottle prior to release.
History and curiosities
The Tommaso Bussola estate, founded in 1978 in the heart of Valpolicella Classica, is a historic family-run winery rooted in Negrar. This wine is produced in vineyards with vines up to fifty years old, cultivated using artisanal methods and situated between two hundred and eighty and four hundred and fifty metres above sea level on the Veronese hills. Absolute agricultural devotion, which involves six thousand vines per hectare trained using Pergola Veronese and Guyot systems, culminates in success recognised at a global level thanks to the ninety-two points awarded by the renowned critic James Suckling.
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 Ca' del Laito 2021 |
|---|---|
| Type | Red green still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 35% Corvina, 30% Corvinone, 30% Rondinella, 5% Molinara |
| Country | Italy |
| Region | Veneto |
| Vendor | Tommaso Bussola |
| Story | History and curiosities The Tommaso Bussola estate, founded in 1978 in the heart of Valpolicella Classica, is a historic family-run winery rooted in Negrar. This wine is produced in vineyards with vines up to fifty years old, cultivated using artisanal methods and situated between two hundred and eighty and four hundred and fifty metres above sea level on the Veronese hills. Absolute agricultural devotion, which involves six thousand vines per hectare trained using Pergola Veronese and Guyot systems, culminates in success recognised at a global level thanks to the ninety-two points awarded by the renowned critic James Suckling. |
| Origin | Between Negrar and San Peretto (Verona) |
| Plants per hectare | 6,000 vines per hectare |
| Harvest | First and second week of October |
| Fermentation temperature | At room temperature |
| Fermentation | Approximately 15 days (second Ripasso fermentation on Amarone grape skins) |
| Production technique | Ripasso method (second fermentation on Amarone pomace) |
| Wine making | Destemmed and crushed grapes undergo spontaneous fermentation with indigenous yeasts in steel fermenters; maceration on the skins for approximately 15 days with daily pump-overs. After primary fermentation, the wine is aged for 6 months in steel; in April, the Ripasso method is applied with a second fermentation on Amarone pomace for about 15 days with frequent pump-overs and punch-downs. This is followed by racking and a brief rest in steel, then transfer to wood (Styrian oak: large barrels/tonneaux/barriques) to complete fermentation and maturation; bottling after approximately 3 years of ageing and a further rest in the bottle for 2 months before being released for sale. |
| Aging | Ageing for 6 months in stainless steel, then maturation in Styrian oak (large casks/tonneaux/barriques) for up to approximately 3 years in total in the cellar before bottling; followed by 2 months of bottle ageing before commercialisation. |
| Total acidity | 5.91 gr/L |
| Dry extract | 37.1 gr/L |
| Year production | 40000 bottles |
| Allergens | Contains sulphites |