Bussola Amarone della Valpolicella Classico TB 2001
Bussola
The grapes already harvested and selected in our vineyards indicated a crop of exceptional quality. Laid to dry on mats in the middle of September 2001 until the middle of January 2002, the fruit underwent a major drying process, arriving at a sugar level of 27/28 degrees Babo, some 50% higher than undried grapes (around 300 g/l of sugars). Following a fermentation of 55 days with frequent pumpings over the wine was racked and placed in a stainless steel tank for 10 days. It was then racked again and put into 12 – 25 hectolitre barrels of Slavonian and French oak, having at this stage a residual sugar level of 40 g/l. Here it remained for 36 months on fine lees while it slowly finished fermenting. Racking and assemblage followed, bottling taking place in March 2006. It was then allowed to rest for four months before being offered on the market.
Wine Advocate
The 2001 Amarone Classico TB (75% Corvina and Corvinone, 20% Rondinella and 5% Molinara) offers incredible freshness and vibrancy, with expressive aromatics and level of nuance that is remarkable for such a big wine. The tannins have begun to soften somewhat making this an irresistible Amarone. In 2001 the fruit saw four months of drying. Fermentation lasted 55 days and the wine was aged for 36 months in 12 and 25- hectoliter Slavonian and French oak barrels. Anticipated maturity: 2008-2015.
Score: 94.
—Antonio Galloni,
October
2007.
Wine Enthusiast
Lovers of traditional Amarone can appreciate a pinch of volatility (it sometimes appears as apple or cider) because it can add vibrancy, buoyancy and life to a wine when applied in measured doses. This is a good example of a wine enhanced by pungent apple that will appeal to those who like this style. Tommaso Bussola is a winemaking legend in these parts and is a leader in Valpolicella tradition.
Score: 90.
—Monica Larner,
December
01,
2007.
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