Tommaso Bussola Amarone della Valpolicella Classico Tb Vigneto Alto 2010
97 Vinous Media – "A dark display of musky black cherries, mocha, brown sugar, cinnamon and sweet violet florals wafts up effortlessly from the 2010 Amarone della Valpolicella Classico Vigneto Alto TB. There is a viscosity here that is more like molten chocolate than wine, as this contrasts savory, bitter and sweet, creamy yet full of energy, and it washes across the palate with ease. Its ripe red fruits and exotic spices are penetrating and persistent, yet zesty acids maintain vibrancy and leave you completely refreshed for another indulgent sip. The word “wow” does not do this justice, as it goes down way too easy. This is a rock-star wine already, yet it has the potential to evolve for many years in the cellar. The Vigneto Alto is sourced from 80-year-old vines. The wine is matured for 36 months in new barriques, after which only the best 11 barrels are picked and blended together into a 25-hectoliter barrel, where it refines for another 40 months."
$189.98
Description
Country: Italy
Region: Veneto, Amarone della Valpolicella
Variety: Corvinone, Corvina Grossa, Rondinella
Terroir: Sourced from the Vigneto Alto vineyard which was planted in 1970. 260m in elevation. Toar (basalt) & chalky gravel.
Farming: Work in the vineyard is measured by the months and the seasons. In order to avoid excessive impoverishment of the lands, the various soils are periodically analysed and a programme of interventions with organic fertilizers is drawn up.Winemaking: dried for about two months in drying barn; wine is then fermented in stainless steel for 15 days; aged 24 months in new and used Allier tonneaux and barriques followed by an additional year; one year in the bottle before release; certified Organic
Winemaking: The Amarone TB Vigneto Alto is aged in their best barriques for 36 to 40 months. From those the 11 best barriques are selected and assembled into a 25 HL botte and aged a further 36 months, then aged another 18-24 months in bottle before release.
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