Tommaso Bussola
Compass - Valpolicella Classico Superiore 2018
Compass - Valpolicella Classico Superiore 2018
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Valpolicella Classico Superiore 2018
DOC
75cl
alc. 15.5%
Tommaso Bussola's Valpolicella Classico Superiore 2018 is a wine that combines elegance, freshness, and structure, perfectly 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. The brief aging in wood gives the wine complexity and harmony, without compromising its freshness and drinkability.
In the glass, it displays a bright and deep ruby red, accompanied by a bouquet of ripe red fruits, cherry and plum, enriched by delicate spicy and slightly balsamic hints. On the palate, it is harmonious and enveloping, with soft, well-integrated tannins and a lingering finish that invites another sip.
The 2018 vintage offers a ready-to-drink Valpolicella Classico Superiore, ideal paired with meat dishes, pasta with ragù, aged cheeses, or simply enjoyed on its own. It's a wine that embodies Tommaso Bussola's passion and dedication, offering an authentic Valpolicella Classica experience in every sip.
Grapes:
55% Corvina
40% Corvinone
5% Swallow
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 density: Pergola Veronese and Espalier (6000 vines/Ha)
Winemaking technique:
The grapes for our Valpolicella Classico Superiore are harvested and selected during the first and second weeks of October. Fifty percent are immediately pressed into conical oak vats where, after about two days,
After maceration, fermentation is initiated with indigenous yeasts. The must remains in contact with its skins for approximately 18 days, during which frequent pumping over and punching down are performed to submerge the skins. The must is then racked and placed in a stainless steel tank where it ages for three months. The remaining 50% of the grapes, after drying for three months in small plastic trays, are pressed. Fermentation is initiated immediately with indigenous yeasts, and after about 10 days, the Valpolicella Classico produced in October is added.
Over the next 30 days of fermentation, numerous pumpings over and several delestages are performed to submerge the skins. Once fermentation is complete, the wine is racked and placed in a steel tank to decant for 10 days.
Subsequently decanted and taken to barrels to complete its maturation.
Refinement:
42 months of refinement of which:
32 months in new 700 l barrels
Blended for a further 10 months in a large 75 Hl barrel
Bottling:
Valpolicella Classico Superiore is bottled after 4 years of maturation in the cellar and remains in the bottle for 6 months before being released for sale.
Production is approximately 12,000 bottles.
Serving temperature:
From 18° to 20°C
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