Tommasi
Valpolicella Ripasso Classico Superiore 2023
| Denomination | DOC Valpolicella Ripasso Classico Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 70% Corvina, 25% Rondinella, 5% Corvinone |
| Aging | Following the initial vinification, a second fermentation takes place on the Amarone pomace, followed by 12 months of ageing in Slavonian oak barrels (35 hectolitres). |
- Type and vintage: Red DOC Valpolicella Ripasso Classico Superiore 2023
- Grape composition: 70% Corvina, 25% Rondinella, 5% Corvinone
- Ripasso technique: Re-fermentation on the pomace of Amarone wine for greater structure and complexity
- Aromas and flavour: Notes of sour cherries, tobacco and pepper; soft tannins and a spicy, persistent finish
- Ageing and service: 12 months in oak; serve at 16–18°C after 1 hour of decanting
Description
What type of wine it is
Tommasi's Valpolicella Ripasso Classico Superiore is a Veneto red wine with Denominazione di Origine Controllata status, born from a balanced blend of Corvina, Rondinella and Corvinone. Produced using the Ripasso technique, it stands out for its enveloping structure and deep aromatic complexity. On the palate, it reveals a full body supported by silky tannins, offering a harmonious finish. The aromatic profile opens with intense notes of ripe cherry, intertwined with distinct spicy accents and hints of tobacco, defining a sip that is always well-defined.
Where it comes from
This wine originates in the historic Valpolicella Classica area, an authentic expression of the Venetian hills. The grapes come from the renowned Conca d’Oro, La Groletta and De Buris vineyards, parcels capable of imparting a marked territorial identity. The soil characteristics favour a balance between fruity intensity and delicate balsamic nuances, creating a smooth yet structured drinking experience, enriched by a consistent and prolonged finish.
How it is produced
After the vinification of the base wine, the process involves the adoption of the Ripasso Method, with a second fermentation on Amarone pomace to increase the depth on the palate. Ageing for twelve months in Slavonian oak barrels smoothes the tannins and blends the spicy notes. The bouquet recalls sour cherry jam, dried violet, cedar and black pepper against a clear balsamic background. Fresh and savoury, the palate is the ideal accompaniment to grilled meats, succulent braised dishes and matured cheeses.
History and Interesting Facts
Founded in 1902, the historic Tommasi winery creates an exceptional red wine produced from grapes grown in the Conca d’Oro, La Groletta and De Buris crus. Under the guidance of oenologist Giancarlo Tommasi, the estate highlights the authenticity of the Veneto region through the traditional Ripasso Method. The re-fermentation of Valpolicella on Amarone pomace gives each sip an extraordinary structural richness. Twelve months of ageing in Slavonian oak barrels craft a masterly label, awarded 90 points by James Suckling and capable of captivating for an entire decade.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 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 Valpolicella Ripasso Classico Superiore 2023 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 70% Corvina, 25% Rondinella, 5% Corvinone |
| Country | Italy |
| Region | Veneto |
| Vendor | Tommasi |
| Story | History and Interesting Facts Founded in 1902, the historic Tommasi winery creates an exceptional red wine produced from grapes grown in the Conca d’Oro, La Groletta and De Buris crus. Under the guidance of oenologist Giancarlo Tommasi, the estate highlights the authenticity of the Veneto region through the traditional Ripasso Method. The re-fermentation of Valpolicella on Amarone pomace gives each sip an extraordinary structural richness. Twelve months of ageing in Slavonian oak barrels craft a masterly label, awarded 90 points by James Suckling and capable of captivating for an entire decade. |
| Origin | Conca d’Oro, La Groletta and De Buris Vineyards, Valpolicella (Veneto, Italy) |
| Production technique | Ripasso method (refermentation on the Amarone grape skins) |
| Wine making | Refermentation (Ripasso method) on Amarone grape skins, with 12 months' ageing in 35-hectolitre Slavonian oak casks. |
| Aging | Following the initial vinification, a second fermentation takes place on the Amarone pomace, followed by 12 months of ageing in Slavonian oak barrels (35 hectolitres). |
| Allergens | Contains sulphites |