Tommaso Bussola 2017 'TB' Valpolicella Classico Ripasso Superiore DOC

Winemaking Notes: The grapes to produce Valpolicella Classico Superiore are picked and selected the first and second week of October. 50% of the grapes is immediately pressed in truncated cone oak vats where fermentation with indigenous yeasts starts after 2 days of maceration.

The must stays with its skins for about 18 days, during which several pumping-overs and skins submersions are performed. It is then racked off and left in a steel tank for 3 months. The other 50% of the grapes is left to dry in plastic plateaux for 3 months and then pressed. Fermentation starts immediately with indigenous yeasts and after 10 days the Valpolicella Classico produced in October with the first 50% of the grapes is added. In the following 30 days while the wine ferments several pumping-overs and delestage for the skins submersion are performed again. Once fermentation is completed the wine is racked off in steel tank to decant for 10 days. Finally, the wine is racked off again to wooden barrels to finish its aging. Total of 42 months of aging, 32 months in 700 liter new barrels and 10 months in 75 hectoliters.

The wine is bottled after 4 years of aging and remains in bottle for about 6 months before release.