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Tomasso Bussola Amarone Della Valpolicella Classico 2007

External Review by We Speak Wine:

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...

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External Reviews for Tomasso Bussola Amarone Della Valpolicella Classico

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...



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