A story of passion and enthusiasm There are journeys which unwind with no uncertainties, following clear and precise paths. The story of Tommaso Bussola arises from the land of Valpolicella – a land of harmony and beauty, of ancient tradition. The first chapter opens in 1977, the year Tommaso began working in the small wine estate of his uncle Giuseppe. The characteristics of his personality, which were to have such an influence on his eventual wine production, were evident from the start, and leave no doubts at all. We are speaking of passion and of skill, of an "inborn enthusiasm" and of that inexhaustible energy which manifests itself from time to time in, for example, the satisfied look of a taster, in the positive appreciation of the public, thanks to the knowing recognition of one who knows how to infer, in a glass of wine, all the sacrifice and dedication that has gone into producing it. In the first years of activity, Tommaso faithfully followed the footsteps of the traditionalists, respecting the time-honoured practices of barrel aging – barrels which, in those times, were used and re-used many times over the years. The wines of this style of production carry the logo "bg", being the initials of his uncle, Bussola Giuseppe. But in 1983 Tommaso, with his first solo vinification, chose to take up another challenge: that of constantly improving the quality of the product. To this end, he began personally looking after the selection of grapes destined for the production of Amarone and Recioto. The proof that the chosen path was the right one came in the form of recognitions obtained in the earliest competitive wine tastings. Encouraged by his first successes, Tommaso' adventure did not stop, and the construction of the new winery, in years 1992/3, coincided with the introduction of barriques, in which the wines can complete the fermentation in a constantly improving process. The new wines were baptised with the label "TB" (Tommaso Bussola); thus does the innovative style sit side by side with the historic style under the "bg" label.
Grape varieties: Corvina, Corvinone 70%, Rondinella 15%, Other varieties 15%
Vinification: The grapes used to produce this exceptional wine remains to wilt from the middle of September until the middle of March. The sugar content obtained is above 30° Babo. To produce one liter of this Recioto using about 18 kg of grapes harvested in October. The fermentations are triggered immediately after crushing, with a small addition of Recioto basis pressed previously. Fermentation takes place at a temperature less than 14 ° for fifty days. It is racked with 260 g / l of sugar and is placed in new oak barrels from Allier and Vosges where he remained for thirty months. Racked and assembled is put into the bottle where it is left to mature for four months before the start of the sale.
Oeno-gastronomic characteristics: Black to the eye. Remember cherry jam, sweet spice, raspberry syrup, vanilla, rhubarb, and candied fruit. On the palate with sweet tannins and great freshness blunt. The long and fruity finish. It allows you to accompany chocolate desserts and pasta. Try cream cake with blackberries. Serving temperature next to 14°C.
Alcohol: 12% vol.