2019 Tommaso Bussola Amarone Della Valpolicella Classico

Winery Notes

Grapes varieties:

35% Corvina

30% Corvinone

30% Rondinella

5% Molinara

Production area:

Hills near Negrar di Valpolicella

Altitude varies from 280 to 450 mt. a.s.l.

Vineyards exposition South-East and South-West

Age of the vines: from 10 to 50 years

Training systems: Pergola Veronese and Guyot (6000 vines per Hectare)

Winemaking process:

The grapes to produce Amarone are selected in the middle of September.

They’re brought in the Fruttaio, and left in plastic plateaux where they are left to dry naturally for 4 months.

In January the grapes are selected, pressed, and put in tanks where, after about 15 days, fermentation starts thanks to selected yeasts. In the following 50 days several pumping-overs and delestage for the skins submersion are performed. The wine is then racked off and moved in a steel tank where its gross lees is decanted off. After about 20 days it is racked off again and moved to wooden barrels where fermentation and aging are completed.

Aging:

48 months of aging

55% in 500 l tonneaux twice used

30% in 225 l barriques twice used

15% in 25 Hl barrel

Bottling:

Amarone Classico is bottled after 4 years of aging and it stays 6 months in bottle before being sold.

The production amounts to about 20.000 bottles.