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Description
2011 Tommaso Bussola Amarone della Valpolicella Classico 'Vigneto Alto' "T.B."2011 Tommaso Bussola Amarone della Valpolicella Classico 'Vigneto Alto' "T. B." AMARONE DELLA VALPOLICELLA Classico Vigneto Alto Grapes varieties: 45% Corvina 30% Corvinone 25% Rondinella Production area: Vineyard called Vigneto Alto located in San Peretto di Negrar Altitude 280 mt. a. s. l. Vineyard exposition South East Age of the vines: from 75 to 90 years Training systems: Pergola Veronese (3300 vines per Hectare) Winemaking process: The grapes to
2011 Tommaso Bussola Amarone della Valpolicella Classico 'Vigneto Alto' "T.B."
AMARONE DELLA VALPOLICELLA
Classico Vigneto Alto
Grapes varieties:
45% Corvina
30% Corvinone
25% Rondinella
Production area:
Vineyard called “Vigneto Alto” located in San Peretto di Negrar
Altitude 280 mt. a.s.l.
Vineyard exposition South-East
Age of the vines: from 75 to 90 years
Training systems: Pergola Veronese (3300 vines per Hectare)
Winemaking process:
The grapes to produce Amarone Classico “Vigneto Alto” are selected in the middle of September. They’re brought in the Fruttaio and left in
wooden plateaux where they are left to dry naturally for 4 months.
In January the grapes are carefully selected and pressed in truncated cone oak vats where, after about 15 days, fermentation starts with indigenous yeasts. In the following 60 days several pumping-overs and delestage for the skins submersion are performed. The wine is then racked off and moved in a steel tank where its gross lees is decanted off. After about 20 days it is racked off again and moved to wooden barrels where fermentation and aging are completed.
Aging:
90 months of aging
40 months 2,25 Hl in new barriques
50 months in 25 Hl in barrel
Bottling:
The Amarone Classico “Vigneto Alto” is bottled after 9 years of aging and it stays 2 years in bottle before being sold.
The production amounts to about 3.500 bottles.
Serving temperature:
From 18° ai 20°C
From 64.5 to 68°F
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