Amarone Della Valpolicella
Corvinone, Corvina Grossa, Rondinella
Sourced from vineyards ranging from 260 to 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 analyzed and a program of interventions with organic fertilizers is drawn up.
Laid to dry on mats in the middle of September 2001 until the middle of January 2002, the fruit underwent a major drying process, arriving at a sugar level of 27/28 degrees Babo, some 50% higher than undried grapes (around 300 g/l of sugars). Following a fermentation of 55 days with frequent pumpings over the wine was racked and placed in a stainless steel tank for 10 days.
It was then racked again and put into 12 - 25 hectolitre barrels of Slavonian and French oak, having at this stage a residual sugar level of 40 g/l. Here it remained for 36 months on fine lees while it slowly finished fermenting. Racking and assemblage and bottling followed. It was then allowed to rest for four months before being offered on the market.
Tommaso Bussola began working at his uncle Giuseppe's estate in 1977. His uncle Giuseppe still works the vineyards.
Bright red. Precise aromas of crushed red cherry, cinnamon, plum and clove. Suave and pure on the multilayered palate, with floral and sweet spicy elements dominating the ripe rich red cherry and berry flavors. Utterly explosive on the seamless finish, which features outstanding rising length, energy and precision. Already great to drink now, but will undergo a slow development in bottle. Reading 17.5% alcohol on the label would normally have me worried, but this wine is so smooth and harmonious (in fact, it’s more refined and deeper than Bussola’s knockout 2011 Amarone Classico) you’ll hardly notice. When it comes to making superlative Amarone wines, Bussola is right up there with Quintarelli and Dal Forno.
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