1 BOTTLE X 75cl. 

ORIGIN: TOMMASI AMARONE is produced from the four Valpolicella grape varieties (Corvina, Corvinone, Rondinella and Oseleta), 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 January. 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 2 years in oak barrels before being placed in bottles where the wine will age at least another year.

VINEYARD: Hillside vineyard in the historical Valpolicella Classica zone: La Groletta and Conca d’Oro.

GRAPES: Corvina Veronese 50%, Corvinone 15% Rondinella 30% , Oseleta 5%

ALCOHOL: 15% by vol.

MATURATION: The grapes are dried for 4 months prior to being pressed, and then the wine is aged for 30 months in Slavonian Oak barrels of 35 hectoliters.

TASTING NOTES: Deep ruby red color with garnet shades. Warm, ripe on the nose, intense and of great refinement. The taste is complex, smooth, full bodied with lots of cherry notes and plum.

RECOMMENDED WITH: Red and braised meat, game, mature cheeses.

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 as an ideal companion to enjoyable conversation.