L'Amarone della Valpolicella Classic DOC di Tommasi is a intense dry still red, in which we find all the typical characteristics that define this variety, confirming the tradition of the highest quality of Tommasi winery.
Amarone is a historic wine, produced in a region, the Valpolicella, pride and pride of wine production in Veneto. The cultivation of grapes and the winemaking of this Amarone in particular, take place on the beautiful hills of S. Pietro in Cariano (VR).
L'blend multivarietal ofAmarone della Valpolicella Classic it is composed exclusively of dark berried grapes, half of which are grapes Corvina Veronese and for the remaining half grapes Corvinone, Swallow e Oseleta.
The harvest of the grapes, all strictly indigenous, for the production of this wine takes place in October when the fruit is ripe and soon.
The peculiarity of the process of winemaking of Amarone are the arelle, particular mats, on which the bunches, after harvesting, are left wither naturally for three months. This process allows the almost total disappearance of the water from the bunches, while leaving the sugars intact. There first fermentation after pressing it lasts up to 50 days, at a low temperature, to allow the sugars to transform into alcohol. Subsequently then the wine is left to age for three years in Slavonian oak barrels. Thanks to this particular winemaking process, even if Amarone is in effect a passito wine, it loses its typical sweet note, becoming a full-bodied dry red. Intense ruby red, with purple reflections. Intense and of great finesse, with hints of ripe cherry and plum. Complex and velvety, on the palate it is full and full-bodied, with typical characteristics of dried grapes.
||Tommasi Amarone della Valpolicella Classic 2016
DOC Amarone della Valpolicella Classico
||3 l Double Magnum in wooden case
||50% Corvina, 30% Rondinella, 15% Corvinone, 5% Oseleta
||La Groletta and Conca d'Oro vineyards located in the area classic-historic of Valpolicella.
||Drying of the grapes for 3 months in the drying room.
||3 years in 35 Hl Slavonian oak barrels.
||15,00% by volume
||Red meats, game, mature cheeses.