Tommaso Bussola
Compass - Valpolicella Classico Superiore 2018
Compass - Valpolicella Classico Superiore 2018
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Valpolicella Classico Superiore 2018
D.O.C.
75cl
alc. 15.5%
Contains Sulfites
Tommaso Bussola's Valpolicella Classico Superiore 2018 is a wine that combines elegance, freshness, and structure, best embodying the tradition of Valpolicella Classica. It originates from the hills of Negrar, on soils rich in basalt and limestone, where the Corvina, Corvinone, and Rondinella vines find ideal conditions to develop intense aromas and authentic character.
The grapes are hand-picked and carefully selected, followed by meticulous vinification that preserves the fruit's natural aromatic profile. Brief aging in wood imparts complexity and harmony to the wine, without compromising its freshness and drinkability.
In the glass, it presents a bright and deep ruby red, accompanied by a bouquet of ripe red fruits, cherry, and plum, enriched by delicate spicy and slightly balsamic notes. On the palate, it is harmonious and enveloping, with soft, well-integrated tannins and a persistent finish that invites another sip.
The 2018 vintage offers a Valpolicella Classico Superiore ready to drink, ideal for pairing with meat dishes, pasta with ragu, aged cheeses, or simply to enjoy on its own. It is a wine that tells the story of Tommaso Bussola's passion and care, offering an authentic experience of Valpolicella Classica in every sip.
Grape Varieties:
55% Corvina
40% Corvinone
5% Rondinella
Area:
Hills of Negrar di Valpolicella
Altitudes from 280 to 450 m a.s.l.
South-East and South-West exposures
Age of the vineyards: from 10 to 50 years
Planting system: Pergola Veronese 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 pressed immediately in truncated conical oak vats where, after about 2 days
of maceration, fermentation is initiated with indigenous yeasts. It remains in contact with its skins for about 18 days, during which frequent pump-overs and punch-downs are carried out 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 drying for 3 months in small plastic trays, are pressed. Fermentation is immediately initiated 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, it is racked again and transferred to barrels to complete its maturation.
Aging:
42 months of aging, of which:
32 months in new 700 l barrels
Further 10 months blend in large 75 Hl barrels
Bottling:
The Valpolicella Classico Superiore is bottled after 4 years of maturation in the cellar and remains for 6 months in the bottle before commercial release.
Production is approximately 12,000 bottles.
Serving Temperature:
From 18° to 20°C
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