Amarone della Valpolicella DOCG Tommasi

Tommasi Amarone della Valpolicella is made from native grapes of the Valpolicella like Corvina, Corvinone, Rondinella and Oseleta. The vineyards from which these grapes are selected are all located in the high hills in the Valpolicella is the Vineyards Groletta and Conca d'Oro located on the hills of Saint Ambrogio, in the classic-historical area of ​​Valpolicella. The grapes that make Tommasi Amarone della Valpolicella are manually harvested after a 'careful selection and placed in wooden boxes for dehydration that occurs in open and ventilated places with controlled humidity called fruttai", this drying process allows the grapes to concentrate their content in sugars and polyphenols. Around the end of January the grapes are crushed and the fermentation with maceration takes place in thermo-controlled stainless steel tanks for about 15 days at a temperature of about 28 ° C. Subsequently Tommasi Amarone della Valpolicella is separated from the skins and transferred into barrels from 35 Hl Slavonian oak where it rests for 3 years after harvest. Subsequently Tommasi Amarone della Valpolicella is blended and bottled.