2013 Tommaso Bussola Amarone Classico

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Varietal Notes 65% Corvina and Corvinone, 30% Rondinella, 5% Other varieties Vineyard Sourced from vineyards ranging from 260-300m in elevation. Orientation Southeast. Soil Toar (basalt) & chalky gravel. Terraced steep hillside vineyards. Viticulture Work in the vineyard is measured by the months and the seasons. In order to avoid excessive impoverishment of the lands, the various soils are periodically analysed and a programme of interventions with organic fertilizers is drawn up. Vinification The grapes are crushed in October and ferment in stainless steel tanks with frequent pumpings over. Following this the wine is racked off the coarse lees. It remains in tank until bottling. The dried grapes are first crushed in January, and continue macerating and fermenting anywhere from 55/60 days up to 80 days, depending on the year. Aging The Amarones and Reciotos, after being racked, are separated from the coarse lees after 15 days. They are then put into tonneaux and barriques of oak from various provenances. Here the fermentation proceeds slowly for 24 months or longer. It may even continue as long as 30 months, always on the fine lees. Batonnage is carried out when necessary until the moment of bottling. Production Because of Bussola’s demanding standards, production of each cuvée varies dramatically from vintage to vintage. Notes Tommaso Bussola began working at his uncle Giuseppe's estate in 1977. His uncle Giuseppe still works the vineyards.



Ratings



Publication Wine Spectator Rating 93 Description Ripe, almost sappy flavors of spice, kirsch and date are firmed by plush tannins and enlivened by juicy acidity in this expressive, medium- to full-bodied red. Long and mouthwatering, with smoky accents of espresso liqueur, dried herb and singed orange peel lingering on the finish. A rich, distinctive example. Drink now through 2025. 2,300 cases made.


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