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Amarone Della Valpolicella Classico Riserva-Tommaso Bussola 2001

Winemaker's Notes:

Grape mix: Corvina, Corvinone, 75% Rondinella, 20% Cabernet F., Dindarella, Croatina, Molinara, Etc. 5% The grapes gathered and selected from the little vineyard called “Vigneto Alto” were really special. Left to dry from mid-September 2000 till mid-January 2001, they achieved a advanced degree of “appassimento” (drying), arriving at a degree “Babo” of 27/28 (almost 300 g/l of residual sugar). Fermentation lasted 55 days with frequent pumpings over. The wine was then racked and transferred to stainless steel vats for 10 days, after which – still with a residual sugar of 40 g/l – it was racked again and put into new 12-25 hectolitre barrels of Slavonian and French oak. Here the wine remained for 30 months, on its own fine deposit, while very slowly it completed its alcoholic and malo-lactic fermentation. It was racked again and “assembled”, then bottled in December 2003. Normally it is aged for four months in bottle before release onto the market. Of this wine 5,000 bottles were produced.

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Member Reviews for Amarone Della Valpolicella Classico Riserva-Tommaso Bussola

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Snooth User: Eric Guido
92549190,100
4.50 5
09/25/2011

At first the nose showed black cherries with dark chocolate and tobacco, however as it opened up in the glass aromas of herbs and seared meat in a buttery crust filled the nose. It was all at once a sweet and savory intoxicating bouquet. On the palate, it was full with a hint of sweetness as macerated cherry, rum raisin and Christmas spice lingered into a long and pleasing finish. This may be made in a rich and sweet style but it still manages to glide effortlessly across the palate with perfect balance and finishes gracefully.



Grape mix: Corvina, Corvinone, 75% Rondinella, 20% Cabernet F., Dindarella, Croatina, Molinara, Etc. 5% The grapes gathered and selected from the little vineyard called “Vigneto Alto” were really special. Left to dry from mid-September 2000 till mid-January 2001, they achieved a advanced degree of “appassimento” (drying), arriving at a degree “Babo” of 27/28 (almost 300 g/l of residual sugar). Fermentation lasted 55 days with frequent pumpings over. The wine was then racked and transferred to stainless steel vats for 10 days, after which – still with a residual sugar of 40 g/l – it was racked again and put into new 12-25 hectolitre barrels of Slavonian and French oak. Here the wine remained for 30 months, on its own fine deposit, while very slowly it completed its alcoholic and malo-lactic fermentation. It was racked again and “assembled”, then bottled in December 2003. Normally it is aged for four months in bottle before release onto the market. Of this wine 5,000 bottles were produced.

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