Tommasi
Amarone della Valpolicella Classico 2021
| Denomination | DOCG Amarone della Valpolicella Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 50% Corvina, 30% Rondinella, 15% Corvinone, 5% Oseleta |
| Aging | Aged for three years in 35-hectolitre Slavonian oak barrels |
- DOCG 2021 Designation: Amarone della Valpolicella Classico Tommasi, still and dry red wine
- Native grapes: Corvina 50%, Rondinella 30%, Corvinone 15%, Oseleta 5%
- Appassimento method: grapes placed on racks for 3 months, intense aromas and significant structure
- Aged in oak: 3 years in Slavonian oak barrels for greater elegance and complexity
- Pairings and serving: red meats, game, mature cheeses; temperature 18–20°C, decant for 1 hour
Description
What kind of wine it is
Tommasi Amarone della Valpolicella Classico is an intense still red wine from Veneto. This complex blend of native grapes, featuring Corvina, Rondinella, Corvinone and Oseleta, offers a structured and enveloping sip. On the nose, it releases clear aromas of ripe cherry and plum, enriched with dark spices, liquorice, cocoa and elegant balsamic notes. On the palate, it is deep and velvety, supported by robust tannins that lead to a long, dry finish, ideal for pairing with red meats and mature cheeses.
Where it comes from
This wine is born in the heart of the Valpolicella Classica, among the renowned hills of Sant’Ambrogio and San Pietro in Cariano. The grapes come from estate-owned hillside vineyards, particularly from the La Groletta and Conca d’Oro crus. The rows are cultivated on steep terraced slopes, supported by the typical dry-stone walls known as marogne. This specific terroir ensures the optimal development of the varieties destined for drying, fully reflecting the genuine territorial identity of the area.
How it is produced
The harvest takes place in October with careful manual selection of the bunches. The grapes then rest on special mats, called arelle, for a natural drying process of three months in large, well-ventilated lofts, thus concentrating the fruit’s aromatic substances. Fermentation continues at low temperatures for up to fifty days, allowing the must to fully evolve. The long ageing of three years in Slavonian oak barrels imparts structure and elegance, resulting in a full-bodied dry red of great complexity.
History and Curiosities
Venetian excellence takes shape in the Amarone della Valpolicella Classico DOCG, a masterpiece signed by Tommasi and produced exclusively in the finest vintages. Born on the terraced slopes of the historic “marogne” in the La Groletta and Conca d’Oro crus, this sumptuous red wine enhances the value of the native grapes, which are strictly hand-picked. The bunches rest on racks for a slow winter drying process lasting three months, which concentrates their enveloping aromas and fragrances. The three-year ageing in Slavonian oak barrels finally shapes its structure, making it velvety and complex.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1902
- Oenologist: Giancarlo Tommasi
- Bottles produced: 4.500.000
- Hectares: 262
An attentive ear to change, respect of place, and high-quality production are three driving factors that put Tommasi among Italy's leading producers. The strength of the family truly forges every Tommasi. Read more
| Name | Tommasi Amarone della Valpolicella Classico 2021 |
|---|---|
| Type | Red still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 50% Corvina, 30% Rondinella, 15% Corvinone, 5% Oseleta |
| Country | Italy |
| Region | Veneto |
| Vendor | Tommasi |
| Story | History and Curiosities Venetian excellence takes shape in the Amarone della Valpolicella Classico DOCG, a masterpiece signed by Tommasi and produced exclusively in the finest vintages. Born on the terraced slopes of the historic "marogne" in the La Groletta and Conca d’Oro crus, this sumptuous red wine enhances the value of the native grapes, which are strictly hand-picked. The bunches rest on racks for a slow winter drying process lasting three months, which concentrates their enveloping aromas and fragrances. The three-year ageing in Slavonian oak barrels finally shapes its structure, making it velvety and complex. |
| Origin | Vineyards La Groletta and Conca d’Oro on the hills of Sant’Ambrogio, in the classic-historic area of Valpolicella Classica (Veneto, Italy) |
| Harvest | October |
| Fermentation temperature | 25–30°C |
| Fermentation | Fermenting for 25 days (first fermentation up to 50 days) |
| Production technique | Grape drying (natural drying on racks before vinification) |
| Wine making | Appassimento of the grapes for about 3 months on racks in the drying room; crushing and fermentation at low temperature for up to 50 days (in stainless steel at controlled temperature); ageing for 3 years in Slavonian oak barrels. |
| Aging | Aged for three years in 35-hectolitre Slavonian oak barrels |
| Allergens | Contains sulphites |