Fine Amarone is among the most hedonistic of Italy's many great red wines. Tommaso Bussola is now often mentioned along with Giuseppe Quintarelli and Dal Forno Romano as the top estates in the Valpolicella appellation. It is a very concentrated wine with great structure, different according to the experiments that his produttre decides to implement years by years. Particularly compact, characterized by balsamic notes, mineral notes with elegant tannin. 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.