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.


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


Data sheet

Azienda Agricola Tommaso Bussola
lt. 0,75
Alcoholic strength
17% vol.
35% Corvina – 30% Corvinone - 30% Rondinella – 5% Molinara
Veronelli Tre Stelle Oro 95/100 - AIS Quattro Viti

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