Beschreibung
Tommasi’s Amarone della Valpolicella Classico DOCGis an intense is an intense dry still red, in which we find all the typical characteristics that define this variety, confirming the , in which we find all the typical characteristics that define this variety, confirming the Tommasi Winery’s tradition of high quality. Amarone is a historic wine, produced in a region, ’s tradition of high quality. Amarone is a historic wine, produced in a region, Valpolicella, the pride and joy of wine production in , the pride and joy of wine production in Veneto. The cultivation of the grapes and the vinification of this Amarone in particular take place on the beautiful hills of . The cultivation of the grapes and the vinification of this Amarone in particular take place on the beautiful hills of S. Pietro in Cariano(VR). The multivarietal blend of (VR). The multivarietal blend of Amarone della Valpolicella Classicois composed exclusively of dark grapes: half is composed exclusively of dark grapes: half Corvina Veroneseand the remaining half and the remaining half Corvinone, , Rondinella, and , and Oseleta. The grapes, all strictly native, are harvested for this wine in October when the fruit is ripe and ready. The distinctive feature of the . The grapes, all strictly native, are harvested for this wine in October when the fruit is ripe and ready. The distinctive feature of the Amarone winemaking processare the arelle, special mats on which the bunches of grapes, after harvesting, are left to are the arelle, special mats on which the bunches of grapes, after harvesting, are left to dry naturally for three months. This process allows the water to almost completely disappear from the bunches, while leaving the sugars intact. The . This process allows the water to almost completely disappear from the bunches, while leaving the sugars intact. The first fermentationafter pressing lasts up to 50 days, at low temperatures, to allow the sugars to transform into alcohol. The wine is then left to age for three years in after pressing lasts up to 50 days, at low temperatures, to allow the sugars to transform into alcohol. The wine is then left to age for three years in Slavonian oak barrels. Thanks to this particular vinification process, although Amarone is effectively a passito wine, it loses its typical sweetness, becoming a full-bodied dry red.. Thanks to this particular vinification process, although Amarone is effectively a passito wine, it loses its typical sweetness, becoming a full-bodied dry red.
