Amarone della Valpolicella DOCG Classico "Vigneto Alto"

Grape 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.


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.

Serving temperature: from 18 to 20°C – from 64,5 to 68°F


Data sheet

Azienda Agricola Tommaso Bussola
lt. 0,75
Alcoholic strength
17% vol.
45% Corvina, 30% Corvinone, 25% Rondinella
Falstaff 95/100 - Wine Spectator 93/100 - Bibenda Cinque Grappoli

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