Varietal notes: Corvinone, Corvina Grossa, Rondinella
Vineyard: Sourced from vineyards ranging from 260 to 300m in elevation.
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 analyzed and a program of interventions with organic fertilizers is drawn up.
Vinification: Laid to dry on mats in the middle of September 2001 until the middle of January 2002, the fruit underwent a major drying process, arriving at a sugar level of 27/28 degrees Babo, some 50% higher than undried grapes (around 300 g/l of sugars). Following a fermentation of 55 days with frequent pumpings over the wine was racked and placed in a stainless steel tank for 10 days.
Aging: It was then racked again and put into 12 - 25 hectolitre barrels of Slavonian and French oak, having at this stage a residual sugar level of 40 g/l. Here it remained for 36 months on fine lees while it slowly finished fermenting. Racking and assemblage and bottling followed. It was then allowed to rest for four months before being offered on the market.
Notes: Tommaso Bussola began working at his uncle Giuseppe's estate in 1977. His uncle Giuseppe still works the vineyards.
An extracted, medium- to full-bodied red in an ambitious style, with flavors of plumped cherry, milk chocolate and date accented by tea leaf, citrus peel and mineral details. Rich and creamy, with dusty tannins firming the lingering, spiced finish. Drink now through 2025. 500 cases made. - Wine Spectator Magazine 92 Points