Tommaso Bussola Amarone della Valpolicella Classico 2016

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Tasting Notes

Quite aromatic with notes of plum, fig, clove, cinnamon and bark. On the palate this dry full-bodied wine has flavors of blackberry pie, sweet spices, vanilla, and licorice root. It has somewhat youthful tannins but they are round and necessary. The acidity is medium-plus and it has a long flavorful finish.


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. In total the Amarone Classico remains about 40-42 months in second passagge oak - 80% barriques and 20% 12-25 HL botte grandi.

Food Pairing Suggestions

Duck, Grilled preparations, Hearty stew, Lamb, Mushrooms, Red Meat, Sausage, Slow-smoked Barbeque/BBQ Sauce, Tomato Sauce, Wild Game

Italy , Veneto
Grape Varietal:
65% Corvina and Corvinone, 5% Other, 30% Rondinella
$81.00 each
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