When asked who he particularly recommended among the younger generation in Valpolicella, Giuseppe Quintarelli gave only one name – Tommaso Bussola. Originally trained as a stonemason, Tommaso entered the world of winemaking in the 70s, working alongside his uncle. In 1983 Tommaso took over from his uncle when he retired. Today, Tommaso’s creative and innovative approach has built him a reputation as one of Italy’s most admired winemakers with wines consistently mentioned in the same breath as famous names such as Quintarelli and Dal Forno. Based in Negrar, at the heart of the Valpolicella region, their vineyards are in three distinct areas at varying altitudes, and with a wide range of soil types; volcanic, volcanic basalt, limestone, clay and scrosar bianco, a local term for a particular type of fragmented limestone soil with high mineral content. All farming is done without the use of chemicals or pesticides, and in recent years, Paolo (Tommaso’s son) has been steadily making changes to the way the vines are worked, paying particular attention to physiology and the lunar calendar. The vineyards are now certified as sustainable by siquria, one of the leading organisations for sustainable agriculture in Italy.