{"product_id":"2019-tommaso-bussola-valpolicella-classico-superiore-t-b","title":"2019 Tommaso Bussola Valpolicella Classico Superiore \"T.B.\"","description":"\u003ch4\u003e2019 Tommaso Bussola Valpolicella Classico Superiore \"T.B.\" \u003c\/h4\u003e\n\u003cdiv class=\"h1-desktop-container\"\u003e\n\u003cdiv class=\"h1-inner-container\"\u003e\n\u003ch1 class=\"wine-name text-center text-md-left\"\u003eVALPOLICELLA\u003c\/h1\u003e\n\u003ch2 class=\"wine-type text-center text-md-left\"\u003eClassico Superiore\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"body-txt text-left py-3\"\u003e\n\u003cp\u003e\u003cstrong\u003eGrapes varieties:\u003c\/strong\u003e\u003cbr\u003e55% Corvina \u003cbr\u003e40% Corvinone\u003cbr\u003e5% Rondinella\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduction area:\u003c\/strong\u003e\u003cbr\u003eHills near Negrar di Valpolicella\u003cbr\u003eAltitude varies from 280 to 450 mt. a.s.l.\u003cbr\u003eVineyards exposition South-East and South-West\u003cbr\u003eAge of the vines: from 10 to 50 years\u003cbr\u003eTraining systems: Pergola Veronese and Guyot (6000 vines per Hectare)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking process:\u003c\/strong\u003e\u003cbr\u003eThe 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.\u003cbr\u003eThe 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.\u003cbr\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e\u003cbr\u003e42 months of aging\u003cbr\u003e32 months in 700 l new barrels\u003cbr\u003e10 months in 75 Hl barrel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBottling:\u003c\/strong\u003e\u003cbr\u003eThe Valpolicella Classico Superiore is bottled after 4 years of aging and it remains in bottle for about 6 months before being sold.\u003cbr\u003eThe production amounts to 12.000 bottles.\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eServing temperature:\u003c\/strong\u003e\u003cbr\u003eFrom 18° ai 20°C\u003cbr\u003eFrom 64.5 to 68°F\u003c\/h4\u003e\n\u003c\/div\u003e","brand":"Van Steenderen Wines","offers":[{"title":"Default Title","offer_id":39838832754746,"sku":"","price":52.15,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0184\/0476\/products\/valpolicella_classico_superiore.jpg?v=1675850467","url":"https:\/\/www.vansteenderenwines.com\/products\/2019-tommaso-bussola-valpolicella-classico-superiore-t-b","provider":"Van Steenderen Wines","version":"1.0","type":"link"}