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.
Bussola Tommaso Amarone della Valpolicella Classico 2019
$81.00 USD
Wine Type:
Grape Variety:
Country/State: Italy
Region: Veneto
Appellation/Sub-Appellation:
Vintage: 2019
Light
Heavy
Dry
Sweet
Fruity
Earthy
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