Tommaso Bussola 'TB' Valpolicella Classico Superiore 2018

Winemaking

Tommaso Bussola represents a new generation of Valpolicella producers committed to honoring the region's classical style while showcasing the true potential of Corvina Veronese and its blending partners. His approach emphasizes restraint and balance, allowing the native varietals to express their character without excessive extraction or manipulation—a philosophy that sets him apart in a region sometimes overshadowed by richer, more commercial interpretations.

Tasting Notes

This elegant Valpolicella opens with bright cherry and red plum aromatics, layered with subtle herbal and mineral notes that speak to its terroir. On the palate, the wine reveals a refined balance between acidity and silky tannins, with flavors of sour cherry, dried herbs, and a whisper of almond that adds complexity without overwhelming the wine's natural grace. The finish is clean and persistent, closing with a pleasant savory character that lingers and invites another sip.

Producer

Tommaso Bussola operates as a small, focused estate in the heart of Valpolicella Classico, dedicated to quality over volume. The estate practices sustainable viticulture that respects the traditional character of the zone while employing modern cellar techniques to preserve freshness and elegance in the finished wine.

Terroir

Valpolicella Classico Superiore sits in the rolling hills northeast of Verona in the Veneto region, where alluvial soils and glacial deposits create ideal conditions for growing Corvina Veronese. The moderate continental climate, tempered by breezes from nearby Lake Garda, allows for extended ripening that builds complexity while maintaining the bright acidity and delicate tannin structure that define the zone's best expressions.

Food Pairings

Pair this wine with pan-seared duck breast dressed with a cherry gastrique, or enjoy it alongside roasted chicken with fresh herbs and roasted root vegetables. It's equally at home with a casual charcuterie board featuring prosciutto, aged Asiago, and crusty bread—the wine's mineral edge and silky texture complement cured meats beautifully.