Amarone della Valpolicella Classico TB 2019

描述

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.

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	Tommaso Bussola Amarone della Valpolicella Classico TB 2019
类型	Red green still
葡萄酒名称	Amarone della Valpolicella DOCG
年份	2019
容量	0,75 l
酒精度	17.0% 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	Hills of Negrar di Valpolicella (VR)
气候	Altitudes from 280 to 450 m a.s.l. Exposure South-East and South-West
栽培系统	Pergola Veronese and Spalliera.
收获	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.
酿酒工艺	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.
陈酿	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.
总酸度	6.12 gr/L
干提取物	49.4 gr/L