2003 | Tommaso Bussola | Amarone della Valpolicella Classico For Cheap

2003 | Tommaso Bussola | Amarone della Valpolicella Classico

Red Wine: 2003 | Tommaso Bussola | Amarone della Valpolicella Classico

Here’s a ripe and jammy expression of Amarone that shows some of the heat of the 2003 vintage. Red cherry and raspberry jam are backed by gritty spice and firm tannins.

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Producer: Tommaso Bussola

Vintage: 2003

Size: 750ml

ABV: 17%

Varietal: Valpolicella Blend

Country/Region: Italy, Veneto

Detailed Description

Here’s a ripe and jammy expression of Amarone that shows some of the heat of the 2003 vintage. Red cherry and raspberry jam are backed by gritty spice and firm tannins.

Producer Information

Azienda Agricola Tommaso Bussola is a wine estate situated in the northeastern Italian region of Veneto. It specializes in producing a select range of Valpolicella Classico and Valpolicella Classico Superiore wines, as well as Amarone Classico and Recioto Classico wines. The history of the estate dates back to 1977, when Tommaso Bussola began working on his uncle’s wine estate. He took over the estate in the 1980s, and followed his uncle’s tradition of aging wines in barrels that had been used over several vintages. He labelled these wines “BG” in honour of his uncle, Giuseppe Bussola. A new winery was constructed in the early 1990s, a move that heralded the start of barrique fermentation. This departure from his uncle’s traditional aging process led Tommaso Bussola to label these wines with the “TB” acronym to signify their difference in style. The Tommaso Bussola estate comprises three vineyards with volcanic or clay soils. These are mainly planted to Corvina, Corvinone, Rondinella and Molinara, with smaller plantings of Croatina and Dindarella, as well as Cabernet Franc, Cabernet Sauvignon and Merlot. Bussola’s oldest vines are at its Vigneto Alto vineyard and average 35 years old. Harvest is carried out by hand and the grapes destined for the Amarone and Recioto wines dried for up to four to seven months. After racking, these wines are separated from their lees and fermented for anywhere between 24 and 30 months in oak tonneaux and barriques.