Tommaso Bussola took over his uncle’s Valpolicella estate in the mid-1980s, having originally trained as a stonemason. With its old vineyards in the heart of the Classico zone, this is now regarded as one of the very best addresses in the Veneto. Bussola’s wines are justifiably famous for their extraordinary intensity of fruit.
Tommaso is obviously a very talented winemaker, but the strength of his wines is also a result of particularly old vines, and historic low-yielding varietal clones. The Ripasso Valpolicella is fermented over the grapes of an Amarone, giving great richness and character, the Amarone is striking, and very-well scored by critcs, whilst the explosive Recioto is a must-try for lovers of dessert wines.