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- 2 bot. Amarone + 2 bot. Ripasso - Tommasi

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Tommasi's Valpolicella Ripasso is produced with 70% Corvina Veronese, 25% Rondinella, and 5% Corvinone grapes from the Concadoro and La Groletta vineyards. The manual harvest takes place at the end of September. The grapes ferment in steel vats for about 9 days, then the wine is refermented on the Amarone pomace for about 12/13 days, with daily pump-overs. The Ripasso method gives more structure, lower acidity, greater roundness, and higher alcohol content. This "ripasso" process is followed by aging for 15 months in 65 hl Slavonian oak barrels and for 6 months in the bottle.

VALPOLICELLA RIPASSO MAGNUM TOMMASI: TASTING

Tommasi's Ripasso pours into the glass with an intense ruby red color, with hints of garnet. The nose is slightly ethereal, full of jammy and raisin fruit, sweet spices, and roasted herbs. In the mouth, it is fresh and balanced, with gentle tannins and a long persistence. It pairs well with Venetian liver, beef fillet with porcini mushrooms, or duck bigoli.