Bussola - Extra Virgin Olive Oil

Area:
Hills of Negrar di Valpolicella
Altitudes from 280 to 450 m above sea level
South-East and South-West exposures
Age of the vineyards: from 10 to 50 years
Planting system: Veronese Pergola and Guyot (6000 vines/Ha)

Winemaking Technique:
The grapes for the production of our Valpolicella Classico Superiore are harvested and selected in the first and second week of October. 50% are immediately pressed in conical oak vats where, after about 2 days of maceration, fermentation is started with indigenous yeasts. It remains in contact with its skins for about 18 days, during which frequent pump-overs and punch-downs are performed to submerge the skins. After racking, it is placed in a steel tank where it remains for 3 months. The remaining 50% of the grapes, after remaining 3 months to dry in small plastic trays, are pressed. Fermentation is immediately started with indigenous yeasts and after about 10 days, the Valpolicella Classico produced in October is added.
During the subsequent 30 days of fermentation, numerous pump-overs and several delestages are performed to submerge the skins. Once fermentation is complete, it is racked and placed in a steel tank to decant for 10 days.
Subsequently racked and transferred to barrels to complete its maturation.

Aging:
42 months of aging, of which:
32 months in new 700 l barrels
Additional 10 months blend in 75 Hl large barrel

Bottling:
Valpolicella Classico Superiore is bottled after 4 years of maturation in the cellar and remains 6 months in the bottle before commercialization.
Production is approximately 12,000 bottles.

Serving Temperature:
From 18° to 20°C

Nutritional declaration average values per 100ml:
Energy: 3446 KJ / 823.4 kcal
Fats: 91.5 g of which saturated fatty acids 13.24 g
Carbohydrates: 0g of which sugars 0 g
Proteins: 0 g
Salt: 0 g

Produced and bottled at origin by:
Bussola Tommaso S.S.A. viticulturist in Negrar di Valpolicella, 37024 VR