Originally trained as a stone mason, Tommaso Bussola took over over his uncle’s Valpolicella estate—with its prized old vineyards in the heart of the Classico zone—in the mid-1980’s. The key is
not only the age of his vines but the fact that they are nearly all naturally low-yielding ancient clones: Corvinone (40%), Corvina Grossa (25%) and Rondinella (20%). Tommaso specializes in finicky, heirloom varieties. Corvinone, in particular, is difficult to grow, but is largely responsible for the depth of fruit in Bussola’s wines.
Tommaso Bussola Recioto della Valpolicella TB 500ml. 2000
Bussola’s wines are the reference standards for Recioto. Lofty scores and awards have been legion.
The grapes used to produce this wine are dried on racks from the middle of September until the middle of March. They achieve a degree “Babo” of 39 (almost 430 g/l). In order to produce one litre of this Recioto 18 kilogrammes of grapes are required.
The fermentation was induced immediately after crushing by means of a small addition of Recioto “bg” of the same year, already fermenting. The wine has a deep ruby hue, impenetrable, with a spicy floral scent. In the mouth it is round and harmonious, full-bodied, beautifully balanced, with a notable tannic structure and an imposing concentration. It goes well with sweets, even chocolate, but is particularly felicitous with Pandoro and fine pastries.
"Opulent, harmonious and confident in its typicity, this Amarone’s pretty nose is bolstered by dried red currant berries, tea leaf, coffee and chocolate nuances. It imparts ripe fruit flavors and noticeable sweetness in the mouth and also delivers clean freshness and firm structure. — M.L. (12/1/2007)" - Rated 93, Wine Enthusiast.
Price: $94.11 500ml.
It, Now! |
Valpolicella is a very important red-wine DOC zone located in northeastern Italy’s Veneto region, created from corvina, molinara, and rondinella grapes. Recioto Della Valpolicella is one of Italy's greatest and oddest wines. It's made from red grapes harvested and then set to dry on racks until late fall, when evaporation has concentrated their sugars considerably. Valpolicella’s wines are rather light, very fragrant and fruity.
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