Amarone Della Valpolicella
65% Corvina and Corvinone, 30% Rondinella, 5% Other varieties
Sourced from vineyards ranging from 260-300m in elevation.
Toar (basalt) & chalky gravel. Terraced steep hillside vineyards.
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.
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.
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.
Because of Bussola’s demanding standards, production of each cuvée varies dramatically from vintage to vintage.
Tommaso Bussola began working at his uncle Giuseppe's estate in 1977. His uncle Giuseppe still works the vineyards.
Field Publication Computed: