Bussola L’errante 2003

Bussola is one of the most revered names in Valpolicella, known for producing rich and complex wines that showcase the depth and power of the region. Founded by Tommaso Bussola, the estate has gained international acclaim for its Amarone and bold red blends, crafted with meticulous vineyard management and extended ageing. The L’Errante 2003 is a unique, small-production wine that embodies Bussola’s signature style—intense, structured, and deeply expressive.

The vineyards are located in the rolling hills of Veneto, where limestone and volcanic soils contribute to the wine’s minerality and complexity. The 2003 vintage was marked by an exceptionally hot summer, leading to ultra-ripe fruit with deep concentration and richness. A blend of carefully selected local and international grape varieties, L’Errante undergoes extended maceration and lengthy ageing in oak barrels, enhancing its depth and velvety texture.

Appearance: Deep garnet with an opaque core, showing signs of evolution with brick-red hues at the rim. The wine’s viscosity is evident, with thick, slow-moving legs that indicate its richness and high extract.

Aroma: Intense and layered, with ripe blackberries, dried figs, and stewed plums leading the way. Notes of dark chocolate, espresso, and exotic spices emerge, alongside hints of leather, tobacco, and balsamic undertones. The oak influence is well-integrated, adding nuances of vanilla and toasted cedar.

Taste: Full-bodied and opulent, with a luscious texture and bold dark fruit flavours. Black cherry, mulberry, and prunes dominate, balanced by savoury elements of liquorice, black pepper, and earth. The tannins are firm yet polished, providing structure without overshadowing the wine’s plush, mouth-coating feel.

Finish: Exceptionally long and persistent, with layers of dried fruit, spice, and dark cocoa lingering on the palate. The wine’s rich intensity is balanced by a fresh acidity that keeps it vibrant despite its age, ensuring remarkable longevity.

Food pairing:
Slow-braised venison with juniper berries – The wine’s deep fruit and spice complement the gamey richness of venison, while its tannic structure enhances the dish’s bold flavours.

Aged Parmigiano-Reggiano with truffle honey – The wine’s intense savoury and sweet contrasts pair beautifully with the nutty, crystalline texture of aged cheese, while the truffle honey brings out its earthy complexity.