Discovering the Soul of Veneto: Bussola Amarone della Valpolicella Classico 2019

There’s something magical about opening a bottle of Amarone—it’s like uncorking a story, one that’s been whispered through the hills of Valpolicella for centuries. And when it’s the Bussola Amarone della Valpolicella Classico 2019 from Tommaso Bussola, that story feels personal, crafted with the kind of care you’d expect from a small, passionate winemaker who’s poured his heart into every grape. This isn’t just a wine; it’s a journey from the steep terraces of Veneto to your glass, and I’m here to take you along for the ride.

A Labor of Love in Valpolicella

Tommaso Bussola isn’t your average winemaker. A former stonemason turned maestro of Valpolicella, he took over his uncle Giuseppe’s estate in the 1980s and turned it into something extraordinary. By 1999, when his 1995 vintages hit the scene, even the late, great Giuseppe Quintarelli—Veneto’s Amarone king—called him the region’s next superstar. The 2019 Classico proves why that prediction stuck.

This wine hails from the Classico zone near Negrar, where old vines—some 10 to 50 years old—cling to south-facing hillsides between 280 and 450 meters up. The soils here are a patchwork of basalt, chalky gravel, and limestone, coaxing out intense flavors from low-yielding Corvina (35%), Corvinone (30%), Rondinella (30%), and a splash of other grapes like Molinara (5%). But what makes Amarone special isn’t just the terroir—it’s the appassimento process. Harvested in mid-September, these grapes dry for four months in a fruttaio loft on plastic trays, shriveling into raisin-like powerhouses of concentrated sugar and flavor. By January, they’re pressed, fermented for 50-60 days with native yeasts, then aged 48 months in a mix of second-use French oak—55% 500L tonneaux, 30% 225L barriques, and 15% 25hL barrels—before a final 6-month bottle rest. The result? About 20,000 bottles of pure, unfiltered Veneto soul.

The 2019 Vintage: A Balanced Beauty

The 2019 growing season in Valpolicella was a winemaker’s dream—warm days, cool nights, and a dry harvest that delivered ripe, healthy grapes with acidity intact. Unlike hotter years that can push Amarone into overripe territory, 2019 gave Bussola the raw material for a wine that’s bold yet harmonious. It’s not as dense as his top-tier TB or Vigneto Alto bottlings, but this Classico shines with a balance that’s approachable now (with a decant) and promises 15-20 years of evolution.

In the Glass: A Sensory Adventure

Pour it, and you’re greeted with a deep ruby glow, garnet flickering at the edges—a sign of its appassimento intensity. Swirl it, and the aromas hit like a Venetian breeze: dried black cherry, plump figs, and a dusting of chocolate, with orange zest and spices—think cinnamon, cumin, maybe a whisper of tobacco—adding intrigue. There’s a subtle balsamic lift too, a nod to the hay-strewn lofts where those grapes transformed.

Take a sip, and it’s a velvet curtain parting—full-bodied but not heavy, with a juicy core of black cherry reduction, coffee liqueur, and eucalyptus. The 17% alcohol brings warmth, but it’s woven seamlessly into creamy tannins and a bright acidity that keeps things lively. The finish lingers with spice and citrus, a testament to Bussola’s knack for taming Amarone’s wild side into something elegant yet powerful. It’s a wine that demands attention but rewards patience—decant it for an hour or two, and watch it unfold.

Pairing It Up

This Amarone begs for food that matches its gusto. I recently paired it with braised short ribs simmered in a splash of the same wine, served over creamy polenta with roasted carrots. The meat’s richness melded with the wine’s fruit, the rosemary in the dish echoed its spice, and the polenta’s smoothness hugged those tannins. It was a match made in heaven. Other winners? Try grilled ribeye with garlic, wild mushroom risotto, or a hunk of aged Parmigiano-Reggiano with a drizzle of honey—the salt and sweetness tease out the wine’s depth. For dessert, dark chocolate truffles or a fig-walnut tart would sing alongside its cocoa and dried-fruit notes.

Why It Matters

What I love about this wine—and Bussola’s whole approach—is how it captures the spirit of a small producer doing big things. It’s not mass-market Amarone; it’s estate-grown, hand-crafted, and fiercely tied to its place. At $70-$90 retail, it’s a splurge, but if you’re lucky enough to snag it through a small outfit like ours at a case discount (say, $17/bottle like our other gems), it’s a steal for this caliber. Posts on X from today—March 18, 2025—rave about its “blackberries, licorice, and persistent finish,” and that’s spot-on. It’s a wine that feels personal, like Tommaso himself is sharing a piece of his craft with you.

Final Sip

The Bussola Amarone della Valpolicella Classico 2019 isn’t just a drink—it’s an experience. It’s the taste of Veneto’s hills, the patience of appassimento, and the vision of a winemaker who swapped chisels for vines. Whether you’re sipping it now or cellaring it for a decade, it’s a reminder that great wine tells a story. So, pour a glass, pair it with something hearty, and let it take you to Valpolicella—no passport required.