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 | 65% in 500-litre second-passage French oak barrels, the remaining 35% in barriques. After about 33 months in wood, it is assembled. Bottled in January, and left to age for six months before release. |
Description
Still red wine from Veneto, 15.5% ABV, produced by Tommaso Bussola. Blend: 55% Corvina, 40% Corvinone, 5% Rondinella, 2018 vintage. A Valpolicella Classico Superiore made in the heart of the Valpolicella Classica area, with vineyards between Negrar and San Peretto. The grapes are pressed around mid-October, and fermentation is started immediately with selected yeasts. It ferments at room temperature and is racked after 15 days with a residual sugar content of 15 g/l. In February, it re-ferments on the Amarone pomace for 1 week. Aged 65% in second-use 500-liter French oak barrels, with the remaining 35% in barriques. After approximately 33 months in wood, it is blended. Bottled in January, it is left to age for six months before being released to the market. An intense aroma of dark spices and smoky notes over a fruity note of plum and black cherry. Then comes dried floral notes and hints of undergrowth. Balsamic notes, cocoa, and aromatic herbs finish. The palate is imposing, with tannins present but well-balanced, excellent progression, and a long finish with ample minerality.
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.
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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 |
| Origin | Negrar (VR) |
| Wine making | The grapes are crushed towards the middle of October and fermentation is triggered immediately with selected yeasts. Fermented at room temperature, it is racked off after 15 days with a residual sugar content of 15 g/l. In February it re-ferments on the Amarone marc for 1 week, racked off the coarse lees. |
| Aging | 65% in 500-litre second-passage French oak barrels, the remaining 35% in barriques. After about 33 months in wood, it is assembled. Bottled in January, and left to age for six months before release. |
| Total acidity | 2.97 gr/L |
| Dry extract | 32.3 gr/L |
| Allergens | Contains sulphites |