Tommaso Bussola is often mentioned alongside other benchmark producers including Giuseppe Quintarelli as top estates in the Valpolicella region. A former stonemason, Tommaso inherited his uncle's estate and quickly took it to the top levels of the appellation. The distinction in his wines is the opulant fruit coming from his grapes - which is likely thanks to the ancient low-yielding clones of Corvinone, Corvina Grossa, and Rondinella - the signature grapes of Valpolicella. For this Valpolicalle Ripsaso, fruit from the top site of Ca' del Laito is fermented and then passed over the dried, sweet grape skins used to make Amarone style wines. As a result you get a wine that is both silky and fruity, structured and savory.