Questo vino
Vineyard and terroir
The fruit comes from southeast- and southwest-facing hillsides in Negrar di Valpolicella, at 280–450 metres above sea level. The vines are 35–70 years old.
Grapes
The old vineyards include local clones of Corvinone (40%), Corvina Grossa (25%) and Rondinella (20%). The source does not account for the remaining 15%.
Vinification
The grapes are harvested in mid-September, placed in small wooden crates and dried for four months. In January, they are selected and pressed in truncated-cone-shaped steel vats. After about 15 days of maceration, fermentation begins with selected yeasts. During the following 50 days, the must is pumped over frequently and the cap is punched down by hand. The wine is then transferred to a steel tank so that the coarse sediment can settle; about 20 days later, it is racked into wooden vats to complete fermentation.
Ageing
Ageing lasts 66 months: 48 months in new 5 hl barrels, followed by 18 months in large 25 hl casks. The wine then rests for a further two years in the winery’s cellars after bottling.
Tasting profile
The TB wines are marked by vivid aromas and abundant, powerful, juicy and lush fruit. Corvinone contributes depth, power, richness, concentration and pronounced aromatic intensity.
Label / history
Tommaso Bussola completed his first vinification in 1983 after learning vineyard work from his uncle, Giuseppe Bussola. He initially followed local traditions, then introduced green pruning, more rigorous berry selection and ageing trials in new oak. The “TB” initials stand for “Tommaso Bussola” and identify wines made using the winery’s more modern methods.
