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Bottle of Tommaso Bussola, Amarone Classico, 2019 - Red Wine - Flatiron Wines & Spirits - New York

Tommaso Bussola, Amarone Classico, 2019

Red Wine from Veneto, Italy
by Tommaso Bussola

$99.99

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Tommaso Bussola’s Amarone Classico is one of the benchmarks of the style: intensely flavored, richly textured, and deeply expressive, yet crafted with finesse. A blend of Corvina, Corvinone, and Rondinella, the grapes are dried for several months before fermentation, concentrating sugars, acids, and tannins. The wine is then aged in a mix of large and small oak barrels, building complexity and smoothness.

The 2019 vintage delivers classic Bussola character: black cherry, dried fig, espresso, dark chocolate, sweet tobacco, and a touch of balsamic depth. It’s full-bodied and mouth-coating, but never heavy—thanks to fresh acidity and firm structure that keep it upright.

Perfect with braised meats, aged cheeses, or chocolate desserts, and absolutely built to age for decades. If you’re looking for Amarone with both soul and swagger, this is the one.

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What importer Polaner Selections has to say about this wine...

Varietal Notes
65% Corvina and Corvinone, 30% Rondinella, 5% Other varieties
Vineyard
Sourced from vineyards ranging from 260m-300m in elevation. Sourced from vines ranging in age from 20 to 60 years old.
Soil
Toar (basalt) & chalky gravel. Terraced steep hillside vineyards.
Viticulture
Work in the vineyard is measured by the months and the seasons. In order to avoid excessive impoverishment of the lands, the various soils are periodically analysed and a programme of interventions with organic fertilizers is drawn up.
Vinification
The grapes are crushed in October and ferment in stainless steel tanks with frequent pumpings over. Following this the wine is racked off the coarse lees. It remains in tank until bottling. The dried grapes are first crushed in January, and continue macerating and fermenting anywhere from 55/60 days up to 80 days, depending on the year.
Aging
The Amarones and Reciotos, after being racked, are separated from the coarse lees after 15 days. They are then put into tonneaux and barriques of oak from various provenances. Here the fermentation proceeds slowly for 24 months or longer. It may even continue as long as 30 months, always on the fine lees. Batonnage is carried out when necessary until the moment of bottling. In total the Amarone Classico remains about 40-42 months in second passagge oak - 80% barriques and 20% 12-25 HL botte grandi.

Details

  • Grape Variety

    Corvina , Other Regional Grapes , Red Blend

  • Vintage

    2019

  • Size

    750ml

  • Farming Practice

    Sustainable

  • Sweetness

    Dry

  • Body

    Full Bodied