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| Drinking Windows and Values |
| Drinking window: Drink between 2019 and 2029 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.7 pts. and median of 89 pts. in 19 notes) - hiding notes with no text | | | Tasted by Bonnie Doran on 1/15/2024 & rated 89 points: Berry fruit, nice balance with acid, tannin, and high alcohol. (213 views) | | | Tasted by oakville72 on 1/17/2022 & rated 90 points: Deep color with obvious musty, earthy, mushroomy ripasso nose. Either you like it or you don't, and I like it. Flavors are still austere with acids and tannins overpowering the fruit at this point. This wine requires patience. (1114 views) | | | Tasted by Janstan on 12/1/2021 & rated 86 points: Too young probably 4 more years, blackberries and black raspberries (1137 views) | | | Tasted by Ben Christiansen on 8/19/2021: Has some dark black rasination to it. Better than in years past. Not VA and not lean, a little bit more fat, which works. (1226 views) | | | Tasted by David Paris (dbp) on 7/16/2021 & rated 87 points: This smells a little bit reduced, and the aromas are coming across a bit odd as a result, showing a rubber tire, tar, and a stale plum. Many of those off putting notes may blow off with air, but it was pretty awkward during the whole time we had the bottle open; a bit angular and funky. Pretty rich and darkly complected on the palate with nice texture. Finish is darkly complected with plums and blackberries the dominant fruit, a little bit of road tar, with just bits of acid on the end. Again some reductive, plummy notes throughout the flavors, too. The flavors are quite dark, overall, and I'm aweher1 with the coffee and chocolate note as well. (1150 views) | | | Tasted by deandecrease on 4/24/2021 & rated 87 points: Pretty good (1435 views) | | | Tasted by skurtz on 2/24/2021 & rated 90 points: Paired well with pan seared pork chops in garlic and butter. (984 views) | | | Tasted by AlphaMikeFoxtrot on 1/31/2021 flawed bottle: VA! Well just on the nose; but I still don't want to fully review it until I try one that isn't. It mostly blew off after an hour and a half open and I was rewarded with lovely blue and black fruit and fresh cracked pepper. (930 views) | | | Tasted by skurtz on 12/26/2020 & rated 90 points: Opened to breathe for 2h. Overall very consistent with my previous note. Sandalwood and baking spices on the nose, red fruit, more baking spices and black pepper in the finish. Very dry. Paired well with leftover Christmas roast pork, spanish rice and beans. 90/91 (1008 views) | | | Tasted by skurtz on 12/24/2020 & rated 91 points: From coravin. Beautiful nose of cedar, baking spices, vanilla. On the palate, black fruit, sous-bois, spices, white pepper, and balanced acid in the finish. Very faint tannins. Light to medium bodied but by no means stingy: this is a gorgeous ripasso. The QPR is incredible! 91/92 (910 views) | | | Tasted by TannicBeast on 11/26/2020 & rated 89 points: 40% Corvina/Corvinone, 45% Rondinella and 15% Molinara and other approved varieties. Med (+) ruby with a garnet hue. A hint of VA is followed by overripe strawberry, dried black plum, figs, milk chocolate, sweet baking spices, each, smoke. Aged for 36 months in Styrian oak tonneaux. Dry, but with generous, ripe fruit, consistent with the nose. Med acidity and tannins, with high alcohol (14.5%). Soft, smooth, with med to med (+) flavor intensity and a med long balsamic finish. Food-friendly yet fine for sipping by itself. Has the body of a Valpolicella and the nose and alcohol of an Amarone. A little disjointed compared to other Ripassos. It is drinking well now and should continue to show well for a couple more years. (546 views) | | | Tasted by beatles on 11/13/2020 & rated 83 points: Extremely herbal nose - stays on, even on day 2. Roasted, but a wee bit one dimensional, maybe this needs to come together (1114 views) | | | Tasted by RonniePiemonte on 9/22/2020 & rated 90 points: Deep color. Pleasant nose. Plenty of fruit, stones, earth and a touch of sweet raisins. Continues to open up in the glass. Weeknight dinner of Bagliani's Italian Sausage. (638 views) | | | Tasted by bigbass250 on 6/14/2020: having with chicken ziti broccoli goes nicely (567 views) | | | Tasted by awehr1 on 5/30/2020: Decadent wine with flavors of coffee and chocolate (547 views) | | | Tasted by novocane on 2/9/2020 & rated 90 points: By the glass pour at Italian restaurant. Paired with tortelli and black truffle. Red fruits, not bad. (715 views) |
| By Eric Guido
Vinous, Valpolicella & Soave: The Times, They Are A Changin’ (Feb 2021) (2/1/2021)
(Tommaso Bussola Valpolicella Classico Superiore Ripasso Ca'del Laito Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Jul/Aug 2020, Issue #88, Recently-Tasted Italian Wines Summer 2020
(Valpolicella Ripasso “Ca’ del Laito” Classico Superiore- Bussola) Login and sign up and see review text. | By Panel Tasting
Decanter, Valpolicella Ripasso panel tasting (1/15/2020)
(Bussola Tommaso, Cŕ del Laito, Valpolicella, Ripasso Classico Superiore, Veneto, Italy, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and View From the Cellar and Decanter. (manage subscription channels) |
| Tommaso Bussola Producer website
U.S. Importer, perhaps a better source of info?
Corvina BlendPrimarily Corvina and Corvinone (45% to 95%), and Rondinella (5 to 30%). Sometimes includes Molinara, Oseleta, Negrara, Pelara, Spigamonti, etc, and, in small quantity, international red grapes allowed in the Valpolicella region.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorVeneto Credit to WineCountry.it for this article
History and Tradition
The first human settlements of the lagoon and the surrounding areas maintained a simple social structure until the arrival of the Romans in the second century B.C. who divided the land into parcels of about 4,800 square meters and distributed those tracts among the locals to be cultivated.
The Romans founded the cities of Verona, Vicenza, and Padova, and named what was then the 10th imperial region, Venetia. Both the Veneto region and the province of Venice (Venezia in Italian) derive their names from the original Latin name of the area. The precursor of the city of Venice that we know today was founded during the Middle Ages when the locals escaped the barbaric invasions that followed the decline of the Roman Empire by taking refuge in coastal areas, islands, and the lagoon’s marshland.
The Venetian trade routes that connected Europe with Asia brought great wealth and general prosperity to the region. In many provinces, especially around Treviso, mulberry cultivation and the breeding of silkworms imported from China brought more affluence and prestige to local residents. With money pouring in from all quarters, Venice began its great building projects, chief among them creating the lagoon and canal infrastructure and systems still enjoyed and used today.
Between the end of the 19th century and the beginning of the 20th centuries following the opening of the Suez Canal, Venice once again became an important port city. Foreign investment financed the creation of the industrial infrastructure of Porto Marghera and freed the port of Venice from the burden of commercial navigation. Improved communications technology has allowed the rest of Italy and the world beyond closer ties to Venice, and has contributed to making Venice into an incomparable tourist destination.
The long period of power and splendor that blessed Venice encouraged the highest quality creations by local artisans. The ongoing request for jewelry, precious fabrics, lace, glass, wood and ceramic products by the noble Venetians shaped the development of typical stores along the narrow calli (streets) of Venice as well as factories both inland and on the lagoon islands. Up to today, popular tourist destinations are the Murano and Burano islands, famed for their glasswork and needlepoint products.
The Wines
Veneto is among the foremost wine-producing regions, both for quality and quantity. The region counts over 20 DOC zones and a variety of sub-categories, many of its wines, both dry and Spumanti, are internationally known and appreciated.
The three most well known DOCs are Bardolino, from the town with the same name and surrounding the shores of Garda Lake, Valpolicella, and Soave. Other noteworthy wines produced here are the white Bianco di Custoza, the excellent sparkling Prosecco, the Breganze, and the Amarone (a rich and powerful red from the Verona province). If you travel to the Treviso area, look for the little-known Clinton, a wine that is banned from distribution because it does not conform to the DOC standards, but is produced in limited quantities for local consumption.
The importance of winemaking in this region is underscored by the creation in 1885 of the very first Italian school for vine growing and oenology. In addition, Veneto was the first region to constitute the first strada del vino or "wine road". This first wine-touring road featured special road signs providing information on vines and the wines they were made into and joined the Valdobbiadene and Conegliano DOC zones crossing a series of hilly vineyards.
The most appreciated wines in the region come from the provinces of Treviso, Verona, Padova, Venice, and Vicenza. The area around Verona, with its temperate climate and hilly surrounding, is believed to have cultivated grapes since the Bronze Age.Valpolicella Consorzio of Valpolicella
The Crus on weinlagen-info
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