Tommaso Bussola Amarone Della Valpolicella Classico Vigneto Alto Tb 2007

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4.22 5 0.5
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Winemaker's Notes:

" Vineyard: Sourced from vineyards ranging from 260-300m in elevation. Orientation: Southeast. Soil: Toar (basalt) ...

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  • SN: 93

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    93

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Prestige Wine & Spirits
Orchard Park, NY (2,200 mi)
USD 51.99
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Super meaty on the nose with a spicy note that recalls freshly grated ginger along with notes of leather and a vegemite earthiness. In the mouth t... Read more

Varietal notes:65% Corvina and Corvinone30% Rondinella5% Other varietiesVineyard: Sourced from vineyards ranging from 260-300m in elevation.Orienta... Read more

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Editorial Reviews for Tommaso Bussola Amarone Della Valpolicella Classico Vigneto Alto Tb

Snooth User: Gregory Dal Piaz
89065196,432
4.50 5
02/03/2014

Super meaty on the nose with a spicy note that recalls freshly grated ginger along with notes of leather and a vegemite earthiness. In the mouth this is richer than the 08, smooth and more pliant and obviously fruity with spicy dried fruit character and less minerality. A bit more drying tannin is wrapped in the dark dried fruits that feature an accent of bright red berry acid, through the fantastic finish, which is long with great freshness. This is complex and quite complete. 93pts


User Reviews for Tommaso Bussola Amarone Della Valpolicella Classico Vigneto Alto Tb

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Snooth User: torbjorn222
1400802135
0.00 5
02/05/2014

93


External Reviews for Tommaso Bussola Amarone Della Valpolicella Classico Vigneto Alto Tb

External Review
Source: We Speak Wine
03/20/2013

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...


Ratings & Tags for Tommaso Bussola Amarone Della Valpolicella Classico Vigneto Alto Tb

rated this wine
4.70 5
02/03/2014

Winemaker's Notes:

" Vineyard: 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." -Importer

" Vineyard: 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." -Importer

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