The Wine

The Ripasso Valpolicella Classico Superiore from the Tommasi winery comes from a blend of grapes. Corvina for 70%, Rondinella for 25%, and Corvinone 5%. The same grapes and combination of the Amarone wine, the Ripasso, is obtained from fermentation on the Amarone pomace. This passage makes this wine richer, more complex and harmonious.

THE WINEMAKING

After manual harvesting, the selected grapes are taken to the cellar for winemaking. The first fermentation, which lasts about fifteen days, takes place in steel; the refermentation on the Amarone pomace takes place in steel and lasts about twelve days. The wine is then moved to large Slovenian oak barrels, resting for at least fifteen months. After blending and bottling, the wine rests for another six months in the cellar before being released on the market.

THE TASTING

Intense ruby red with bright reflections; the aroma is rich and intense with pleasant spicy notes that leave room for fruity scents of ripe cherry to finish with puffs of tobacco and black pepper. On the palate, this Ripasso from the Tommasi winery is elegant and full-bodied; the tannins are soft and silky. Persistence is also excellent, with a very long finish.

FOOD PAIRINGS

Perfect with red meat and hard cheeses. Try it with both grilled and the traditional Italian dish of boiled meat.