Tommaso Bussola

Tommaso Bussola started his wine education in 1977 in the vineyards of his uncle, Giuseppe. His first solo vinification was in 1983 and he followed very traditional methods. With the construction of a new winery in 1993, he started to experiment with techniques such as new barriques for ageing and the TB range was born. He farms just over 6.5 hectares near Negrar, the heart of the classico zone and follows organic practices. The Superiore wine is made using the Ripasso method and is rich and powerful, yet also elegant and finely structured. This is one of the greatest Valpolicellas made and is crying out for a rich meat stew.