Bussola Amarone Classico 2009
sample imgsample image only

This is a red wine imageBussola Amarone Classico 2009

While this item isn't currently available:
Wine Spectator 94
"A mouthwatering red, with a sense of finesse to the integrated layers of juicy baked cherry and plum fruit, fig paste, wild herb and tarry mineral, all set on a refined and supple tannic frame. Complex and long, this harmonious red is hard to stop sipping but should do well in the cellar. Drink now through 2029."

"When Veneto legend Giuseppe Quintarelli was asked years ago to name the region’s next superstar, he didn’t ... read more
This is a red wine
Item ID: #19703
Size: 750mL (wine)
Closure: Cork

Other Similar Items

Info

Item Description

Wine Spectator 94
"A mouthwatering red, with a sense of finesse to the integrated layers of juicy baked cherry and plum fruit, fig paste, wild herb and tarry mineral, all set on a refined and supple tannic frame. Complex and long, this harmonious red is hard to stop sipping but should do well in the cellar. Drink now through 2029."

"When Veneto legend Giuseppe Quintarelli was asked years ago to name the region’s next superstar, he didn’t hesitate: Tommaso Bussola. Quintarelli’s prediction began to be realized in 1999, when Tomasso’s 1995’s were released. Among the countless accolades he received, Gambero Rosso gave him the first of many Tre Bicchieris for his majestic Recioto TB.

Learning on the Job
Originally trained as a stone mason, Tommaso took over over his uncle’s Valpolicella estate—with its prized old vineyards in the heart of the Classico zone—in the mid-1980’s. While vineyard work came naturally to him, he experimented relentlessly, and absorbed information and ideas from every source available. With each passing vintage, his wines came to show mocre polish, finesse, intensity, and personality. By the late nineties, his style had matured, and his wines had become world-famous for their incredible intensity of fruit. Like other top Veneto winemakers, he uses new barrels, but any hint of new wood is hidden by cascades of lush, opulent fruit.

Ancient Clones
The key, we think, is not only the age of his vines but the fact that they are nearly all naturally low-yielding ancient clones: Corvinone (40%), Corvina Grossa (25%) and Rondinella (20%) Corvinone, in particular, is quite rare today because of its low yields and finicky growing habits. Yet, Tommaso claims it is the Corvinone that gives his wines their depth. He calls it the “Super Corvina,” saying that it produces stronger, denser, richer, more perfumed wines.

Small percentages of old vine Cabernet Franc, Cabernet Sauvignon, Dindarella and Pindara round out the cépage, along with new experiments like Teroldego.

Tomasso makes two ranges of wines: BG is his standard tier; TB is a selection he makes in the vineyard and winery of his very best wines. Despite being Tomasso's "standard" wines, the quality of his BG selections rate near the summit of the Valpolicella pyramid. All of the production comes from estate fruit -- including declassified wine from top vineyards like Alto, Soto el Barbi, Casali, and Quarer Longhe.

"Tommaso Bussola has an insatiable thirst for experimentation: he has a burning desire to see just how much he can draw out of his beloved Valpolicella area, and especially to know if he will be able to make the wine of his dreams.” Gambero Rosso (1999)"~Distributor Notes

Bussola

View all from Bussola
Bussola"When Veneto legend Giuseppe Quintarelli was asked years ago to name the region's next superstar, he didn't hesitate: Tommaso Bussola. Quintarelli's prediction began to be realized in 1999, when Tomasso's 1995's were released. Among the countless accolades he received, Gambero Rosso gave him the first of many Tre Bicchieris for his majestic Recioto TB.

Learning on the Job
Originally trained as a stone mason, Tommaso took over over his uncle's Valpolicella estate--with its prized old vineyards in the heart of the Classico zone--in the mid-1980's. While vineyard work came naturally to him, he experimented relentlessly, and absorbed information and ideas from every source available. With each passing vintage, his wines came to show mocre polish, finesse, intensity, and personality. By the late nineties, his style had matured, and his wines had become world-famous for their incredible intensity of fruit. Like other top Veneto winemakers, he uses new barrels, but any hint of new wood is hidden by cascades of lush, opulent fruit.

Ancient Clones
The key, we think, is not only the age of his vines but the fact that they are nearly all naturally low-yielding ancient clones: Corvinone (40%), Corvina Grossa (25%) and Rondinella (20%) Corvinone, in particular, is quite rare today because of its low yields and finicky growing habits. Yet, Tommaso claims it is the Corvinone that gives his wines their depth. He calls it the "Super Corvina," saying that it produces stronger, denser, richer, more perfumed wines.

Small percentages of old vine Cabernet Franc, Cabernet Sauvignon, Dindarella and Pindara round out the cépage, along with new experiments like Teroldego.

Tomasso makes two ranges of wines: BG is his standard tier; TB is a selection he makes in the vineyard and winery of his very best wines. Despite being Tomasso's "standard" wines, the quality of his BG selections rate near the summit of the Valpolicella pyramid. All of the production comes from estate fruit -- including declassified wine from top vineyards like Alto, Soto el Barbi, Casali, and Quarer Longhe.

"Tommaso Bussola has an insatiable thirst for experimentation: he has a burning desire to see just how much he can draw out of his beloved Valpolicella area, and especially to know if he will be able to make the wine of his dreams." Gambero Rosso (1999)"

Questions

No questions posted yet about this item.

Reviews (2)

Piero

excellent

"excellent amarone"

Lisa

High Alcohol Content!

"The wine was a bit strong for me, I did not realize it was 17% alcohol! It was dry with a nice finish, which I liked but there was a bit of bite upon sipping. Not a favorite for the price."

Scroll to the top of this page