Amarone della Valpolicella DOCG Classico 2018 Tommaso Bussola

Amarone della Valpolicella DOCG Classico

Grape varieties: 35% Corvina – 30% Corvinone – 30% Rondinella –5% Molinara

Production area: Hills near Negrar di Valpolicella

Altitude: varies from 280 to 450 mt. a.s.l.

Vineyards exposition: South-East and South-West

Age of the vines: from 10 to 50 years

Training systems: Pergola Veronese and Guyot (6000 vines per Hectare)

Winemaking process: the grapes to produce Amarone are selected in the middle of September. They’re brought in the Fruttaio, and left in plastic plateaux where they are left to dry naturally for 4 months.

In January the grapes are selected, pressed, and put in tanks where, after about 15 days, fermentation starts thanks to selected yeasts. In the following 50 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.

Aging:

48 months of aging

55% in 500l tonneaux twice used

30% in 225l barriques twice used

15% in 25Hl barrel

Bottling: Amarone Classico is bottled after 4 years of aging and it stays 6 months in bottle before being sold.

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