COLOR: Intense ruby red FRAGRANCE: Warm, ripe on the nose, intense and of great refinement. TASTE: Complex, smooth, f...Read more...
Food Pairings for Tommasi Valpolicella Classico
TOMMASI AMARONE is produced from the four Valpolicella grape varieties (Corvina, Corvinone, Rondinella and Molinara) which are cultivated high on hillside terraces. The modern guyot high density method of training the vines is used, and only the best and most mature clusters are selected for AMARONE. The grapes are placed directly onto small open racks and brought to an open sided building where they are dried by the cool breezes of autumn and winter until the following February. To produce Amarone is a labor of love which is not completed at the time of harvest but continues through the winter months. During these months the grapes are reduced in a period of "active lethargy". The grapes appear dormant but within them there are changes taking place that enrich them, giving them new aromas and a deep full flavor, losing about 50% of weight, and concentrating the level of natural sugar. After fermentation, the wine then undergoes a period of aging of at least three years in oak barrels before being placed in bottles where the wine will age at least another year. By carefully managing the drying and vinification process, the winemaker Giancarlo Tommasi, crafts a wine of power and elegance unique to Tommasi Amarone. TOMMASI Amarone is a wine which one can proudly serve on special occasions, particularly with red meats, game and ripe cheeses. But it can also be sipped an ideal companion to enjoyable conversation. GRAPES: Corvina Veronese 50% - Corvinone 15% - Rondinella 30% - Molinara 5% ALCOHOL CONTENT: 15,2 % by vol. VINIFICATION: The grapes are dried for 4 months prior to pressing MATURATION: 3 years in Slavonian Oak barrels of 35 hectoliters
COLOR: Intense ruby red FRAGRANCE: Warm, ripe on the nose, intense and of great refinement. TASTE: Complex, smooth, full bodied,lots of cherry notes and plum.
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