After the Amaroni and Recioti have been drawn off they are separated from the thick sediment after 15 days then put into tonneaux barrels or barriques made of oak from various forests, here the fermentation takes place over a period of 24 months or mor
For Tommaso Bussola, it all started in 1977, the year he began working in the small wine estate of his uncle Giuseppe in the Valpolicella region. In the first years of his activity, Tommaso faithfully followed the footsteps of the traditionalists, respecting the time-honoured practices of barrel aging – barrels which, in those times, were used and re-used many times over the years. The wines of this style of production carry the logo "bg", the initials of his uncle, Bussola Giuseppe. But in 1983, Tommaso made his first solo vinification and chose to take up another challenge: that of constantly improving the quality of the product. To this end, he began to personally look after the selection of grapes destined for the production of Amarone and Recioto. The proof that the chosen path was the right one came in the form of recognitions obtained in the earliest competitive wine tastings. Encouraged by his first successes, Tommaso' adventure did not stop, and the construction of the new winery, in years 1992/3, coincided with the introduction of barriques, in which the wines can complete the fermentation in a constantly improving process. The new wines were baptised with the label "TB" (Tommaso Bussola). His vocation seems to be contagious, because in 1995, his wife Daniela herself started working at the estate.