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Tommaso Bussola Amarone Della Valpolicella Classico 2008

Winemaker's Notes:

"Viticulture: 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. Vinification: The grapes crushed in October ferment in stainless steel tanks; there follow requent pumpings over. Following this the wine is racked off the coarse lees. It remains in tank until the time comes for bottling The dried grapes are first crushed in January, and continue macerating and fermenting for from 55/60 days up to 80 days, according to the year. Aging: 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. Production: Because of Bussola's demanding standards, production of each cuvee varies dramatically from vintage to vintage. Notes: Tommaso Bussola began working at his uncle Giuseppe's estate in 1977. His uncle Giuseppe still works the vineyards." -Importer

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Editorial Reviews for Tommaso Bussola Amarone Della Valpolicella Classico

Snooth User: Gregory Dal Piaz
89065238,749
3.50 5
02/02/2014

Meaty, leathery, and spicy on the nose with big dried cherry fruit. while showing some wood in the mouth this remains smooth and polished, and attractively a little light bodied, if rich with alcohol. Attractive flavors of candied bitter cherry fruit are rather refined with a dusty mineral note and good length. Large scaled and elegant is ultimately a touch simple. 88pts


External Reviews for Tommaso Bussola Amarone Della Valpolicella Classico

External Review
Source: We Speak Wine
01/24/2014

Varietal notes:65% Corvina and Corvinone30% Rondinella5% Other varietiesVineyard: Sourced from vineyards ranging from 260-300m in elevation.Orientation: Southeast.Soil: Toar (basalt) & chalky gravel. Terraced steep hillside vineyards.Viticulture: 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.Vinification: The grapes crushed in October ferment in stainless steel tanks; there follow requent pumpings over. Following this the wine is racked off the coarse lees. It remains in tank until the time comes for bottling The dried grapes are first crushed in January, and continue macerating and fermenting for from 55/60 days up to 80 days, according to the year.Aging: The Amarones and Reciotos, after being racked, are separated from the coarse lees after 15 days. They are then put into tonneaux and barriq...


External Review
Source: Wine Gems @ Perriello's
08/14/2014

Veneto, ItalyBussola Amarone della Valpolicella Classico is a classic red wine gem made from the Veneto region in the northeast of Italy. This beautiful blend of Corvinone, Corvina Grossa and Rondinella is the perfect red to enjoy with good friends over a rich meal. When Veneto legend Giuseppe Quintarelli was asked years ago to name the region's next superstar, he didn't hesitate: Tommaso Bussola. Today Bussola's wines have become world-famous for their incredible intensity of fruit and he has been awarded numerous Tre Bicchieri honors from Gambero Rosso. In the words of Antonio Galloni in Wine Advocate, "These are remarkable wines of the highest level." We find it a true red wine gem!Bussola Amarone della Valpolicella Classico is dark ruby red in color with an enticing nose of blackberries, raisins, leather, cedar and chocolate. It is full in body with soft acidity and silky tannins, offering rich flavors of black raspberry, dates, coffee, cedar, and spice. Bussola uses different barrel sizes, woods (oak, cherry, chestnut, acacia) and aging for each wine, and is always experimenting to add depth and complexity to the wine. The finish is long, smooth and velvety.Enjoy Bussola Amarone della Valpolicella Classico over the next 15-20 years with osso bucco, roast lamb, lasagna, and aged cheeses.


External Review
Source: We Speak Wine
11/04/2014

Varietal notes:65% Corvina and Corvinone30% Rondinella5% Other varietiesVineyard: Sourced from vineyards ranging from 260-300m in elevation.Orientation: Southeast.Soil: Toar (basalt) & chalky gravel. Terraced steep hillside vineyards.Viticulture: 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.Vinification: The grapes crushed in October ferment in stainless steel tanks; there follow requent pumpings over. Following this the wine is racked off the coarse lees. It remains in tank until the time comes for bottling The dried grapes are first crushed in January, and continue macerating and fermenting for from 55/60 days up to 80 days, according to the year.Aging: 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.Production: Because of Bussola's demanding standards, production of each cuvee varies dramatically from vintage to vintage.Notes: Tommaso Bussola began working at his uncle Giuseppe's estate in 1977. His uncle Giuseppe still works the vineyards. - Winery


External Review
02/02/2014

Four and a half glasses



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"Viticulture: 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. Vinification: The grapes crushed in October ferment in stainless steel tanks; there follow requent pumpings over. Following this the wine is racked off the coarse lees. It remains in tank until the time comes for bottling The dried grapes are first crushed in January, and continue macerating and fermenting for from 55/60 days up to 80 days, according to the year. Aging: 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. Production: Because of Bussola's demanding standards, production of each cuvee varies dramatically from vintage to vintage. Notes: Tommaso Bussola began working at his uncle Giuseppe's estate in 1977. His uncle Giuseppe still works the vineyards." -Importer

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