Recioto della Valpolicella Classico 0.5L 2017

描述

Sweet passito from Veneto, produced by Tommaso Bussola. Recioto della Valpolicella Classico DOCG, 12% ABV, 0.50 L bottle, 2017 vintage. A wine born in the heart of the Valpolicella Classica area, from grapes carefully dried to enhance their sweetness and complexity. The grapes for Recioto Classico are selected in mid-September, placed in small plastic crates, and taken to the drying room to dry naturally. 70% of the grapes remain there for 120 days, and the remaining 30% for approximately 180 days. Aged for 36 months in stainless steel tanks. The ethereal, distinctive aroma of raisins and honey invites you to an unforgettable tasting.

製造商

製造商

Tommaso Bussola

來自這個酒莊

• 創業年份: 1978
• 釀酒師: Paolo e Tommaso Bussola
• 生產的瓶子: 70.000
• 公頃: 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. 閱讀更多

Veneto

技術規格表

名称	Bussola Recioto della Valpolicella Classico 0.5L 2017
类型	Red green dessert wine dessert wine
葡萄酒名称	Recioto della Valpolicella DOCG
年份	2017
容量	0,50 l
酒精度	12.0% 按體積
葡萄品种	35% Corvina, 30% Corvinone, 30% Rondinella, 5% Molinara
国家	Italy
产地	Veneto
供应商	Tommaso Bussola
产地	Negrar di Valpolicella Hills (Verona)
气候	Altitude from 280 to 450 m. a.s.l. Exposure: South-East and South-West.
栽培系统	Veronese pergola and espalier.
收获	Selected in mid-September, placed in small plastic crates and then taken to the drying room to dry naturally.
酿酒工艺	70% of the grapes remain in the drying room for 120 days and the remaining 30% for about 180 days. First grape pressing is in January. After about 15 days of maceration, fermentation is started with the use of selected yeasts and lasts for about 30 days during which daily operations of submersion and stirring of the marc cap are carried out. The wine ts immediately put in contact with the dried grapes for 180 days and a second fermentatio then starts and lasts for 30 days. After it is placed in steel tanks where, in contact with its fine lees, it completes its fermentation and maturation in about 36 months.
陈酿	36 months in stainless steel tanks, bottled after 3 years of maturation in the cellar with 6 months in the bottle before release.
总酸度	6.41 gr/L
年产量	2000 瓶子