Tommaso Bussola was originally a stonemason before switching careers to take over the running of his uncles winery in the heart of Valpolicella in the 1980s. Today he is regarded as one of the regions finest producers and has received numerous accolades including many Tre Bicchieris from Gambero Rosso, Italys premier food and wine guide. He works alongside his wife and two sons to craft classic Valpolicella wines in a luscious and opulent style balanced by a streak of acidity.

This is Bussolas benchmark Amarone crafted from old Corvinone, Corvina Grossa and Rondinella vines which are all low yielding clones. The vines grow on steep hillside terraces on basalt and chalky gravel soils which helps to create intense grapes with plenty of aromatics and character. Once harvested the grapes are left to dry out until January and then vinified with the maceration and fermentation taking up to 80 days to complete. The young wine is then slowly matured in oak barrels and larger casks for 24 months or longer.

This creates a muscular style of Amarone with heady dark berry, dried fruit, leather and dark chocolate aromas mingling in the glass. The first sip reveals a luscious full body, firm but ripe tannins and a powerful structure that will respond well to further cellaring.