Bussola Della Valpolicella Classico Amarone 2016
Bussola Amarone is world-famous for its incredible intensity of fruit. The innate density and intensity of this wine makes it a rarity to encounter, one which does not overwhelm on one front, but instead takes us on a journey of never-ending layers. You will have to search long and hard to find an Amarone the likes of this caliber. And that's why Mr. Bussola's had some pretty serious international recognition for his craft. Decant and let it breathe for at least an hour before filling your glasses; the results will be spellbinding. This Amarone is made for full-flavored and hearty meat dishes: Wagyu beef, elk, venison, wild boar, and much more. When was the last time you had tripe, winelovers? You might want to try the traditional Italian preparation of Trippa alla Romana with this Bussola. The dish uses delicious herbs, garlic, onions and tomatoes and lots of slow cooking to deliver a perfect pairing. Barbecued elk medallions with a cherry sauce will really reach out to the decadent, deep fruit in this wine. If you're hankering for a big piece of meat, make it a Wagyu T-bone for two with a mushroom sage sauce. Il cielo su un piatto. For the coup de grace of the meal, try bite-sized pieces of Parmigiana Reggiano, each with a drizzle of acacia honey. Take a sip of this Bussola afterwards and feel the magic unfold.
If you didn't know, Amarone is from the Veneto region of Italy. Rather than using the standard "crush and ferment" process as with a regular wine, the grapes are harvested, separated, and laid to dry on straw mats for around four months. During this time, the grapes "raisinate", and the resulting dessicated grapes are then pressed and the resulting highly concentrated juice is fermented. The result? A very powerful, highly textured, and sometimes extremely tannic wine. Once the wine is bottled, the tannins take a long time to mellow. These wines are rarely released within five years of bottling, and can take close to a decade to get to their proper flavor. The hefty pricetag comes from the combination of the long winemaking process and the necessity for even longer storage.
|Varietal||65% Corvina and Corvinone, 30% Rondinella, 5% other varieties|
|Aging||24-30 months in tonneaux and barriques of oak|