The Valpolicella Ripasso di Tommasi is produced with 70% Corvina Veronese grapes, 25% Rondinella, and 5% Corvinone, sourced 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 skins for about 12/13 days, with daily pumpovers. The Ripasso method gives greater structure and lower acidity, more roundness, and a higher alcohol content. Following this "ripasso" process, the wine ages for 15 months in 65 hl Slavonian oak barrels and for 6 months in the bottle.

VALPOLICELLA RIPASSO TOMMASI: TASTING

Tommasi's Ripasso pours into the glass with a dense ruby red color, with hints of garnet. On the nose, it is slightly ethereal, rich in jammy and raisined fruit, sweet spices, and toasted herbs. On the palate, it is fresh and balanced, with gentle tannins and a long persistence. Enjoy with Venetian liver, beef fillet with porcini mushrooms, or duck ragout with bigoli pasta.