winery

Tommaso Bussola

Veneto, Italy

Philosophy

Fruit-forward ripasso born from the appassimento tradition—Corvinone and Corvina dried and re-fermented on Amarone pomace—achieving Amarone's depth with essential freshness. Hand-harvested, native fermentation, extended aging in mixed French oak yields wines of lush intensity tempered by mineral precision.

Reputation

In 1977, a stonemason named Tommaso Bussola stepped into his uncle Giuseppe's small winery in the heart of Valpolicella Classica, at San Peretto in Negrar. What began as faithful adherence to local tradition—wines labeled 'BG'—became a quiet revolution: Bussola insisted that superior wine must begin with superior fruit, and by 1983 he began selecting grapes with meticulous care for his first Amarone and Recioto.

AllocationProducer page updated Sept 2025. All core biographical data (1977 founding, 1983 first vinification, 1992–1993 cellar construction, succession timeline 1995/2005–2008) consistent across sources. Farming practice listed as 'practicing organic' by Cream Wine; Siquria sustainable certification confirmed by Polaner Selections. Seventeen-month aging in 700L Austrian oak and ripasso process documented in vendor descriptors. Ca' del Laito vineyard purchased ~2002 from Masi per Rare Wine Co. No published annual production volume found; estate remains deliberately small at 15 hectares. US importer: Polaner Selections (primary); The Rare Wine Co. also cited. UK and Japan importers not confirmed from web sources. Appellation is Valpolicella Ripasso DOC (Ca' del Laito specifically); broader Valpolicella Classica is the zone. Producer's own label formula: canonical form 'Tommaso Bussola' verified on bussolavini.com domain.

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