Amarone Tommasi 2009

Amarone Tommasi 2009

Corvina 50%, Corvinone 15%, Rondinella 30%, Oseleta 5%
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Tommasi's Amarone della Valpolicella Classico is one of the reference labels of the denomination and shows one of the most typical and traditional interpretations of this famous wine, which has conquered palates all over the world thanks to its pleasant softness to our wide taste, rich and persistent. A bottle that enhances a table in combination with braised red meats or overcooked. Ideal to taste with pastissada de caval, a great dish of the Veronese culinary tradition.

This Amarone Classico was born in the heart of the Valpolicella Classica, the historical area with the oldest vocation for viticulture. The Tommasi family offered over 200 hectares in this splendid hilly area, which extends north-west of Verona, towards Lake Garda. Amarone is made with a red berry historically grown in the area: Corvina, Corvinone, Rondinella and Oseleta, which come from the prestigious company crus of La Groletta and Conca d'Oro. After the harvest, the best bunches are left to dry in special fruit for about 3 months, in order to concentrate sugars and aromas. Fermentation takes place in oak barrels, lasting about 5 days. The wine then matures for at least 30 months in large Slavonian oak barrels and ends the refinement with a few months in the bottle before being put on the market.

Tommasi's Amarone della Valpolicella Classico is a concentrated and powerful red, which expresses the great tradition of the territory in the production of wines from dried grapes. It is a label faithful to the ancient custom of using large barrels, not too invasive and without excessive transfers of wood aromas, for refinements. In the glass it presents an intense and almost dark ruby ​​red. On the nose it expresses aromas of ripe fruit, cherries in alcohol, chocolate aromas, slightly toasted notes, graphite and balsamic hints. On the palate it is warm, broad and complex, with an aromatic rich and deep sip and a persistent, harmonious and balanced finish.