Amarone di Tommasi is produced with Corvina Veronese for 50%, Rondinella for 30%, Corvinone for 15% and Oseleta for the remaining 5%. The harvest and selection of the grapes are done manually. The grapes then undergo the traditional natural drying in the large and airy fruit cellar. Fermentation takes place slowly in wooden vats for 30 days. The refinement lasts for 3 years in 35-hectolitre Slavonian oak barrels.

AMARONE TOMMASI: TASTING

Tommasi's Amarone Classico della Valpolicella is presented in the glass with a beautiful garnet colour with an intense ruby reflection. The aromas are varied and generous: cherry jam, plum, dried violet, and a wide range of spices, from vanilla to pepper to clove, with notes of cocoa and leather. In the mouth it is soft, tasty, with a certain vivacity tannin, and long. Try it with braised ravioli with black pepper, or with grilled beef and pork.