Tommaso Bussola Vigneto Alto Amarone della Valpolicella Classico 2007

Amarone della Valpolicella Classico Vigneto Alto Tommaso Bussola 2007

The grapes gathered and selected from the little vineyard called “Vigneto Alto” were really special.

Left to dry from mid-September till mid-January, 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. Normally it is aged for four months in bottle before release onto the market.

 Of this wine 5,000 bottles were produced.

94/100

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