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Tommasi ‘Fiorato’ Recioto della Valpolicella Classico 2010

Producer Information

Founded by Giacomo Tommasi in 1902, Tommasi has grown to be the largest family-owned vineyard estate in the Valpolicella Classica, owning 105 hectares and an additional 15 hectares in the Lugana DOC. Tommasi is located in Pedemonte in the heart of the historic ‘Classico’ region, from which the best quality wines are produced. The estate is owned and managed by the fourth generation of the Tommasi family, with six family members working together in harmony. Pierangelo manages the UK market, while winemaker, Giancarlo prefers to stay close the vineyards and winery.

Vineyards

The grapes for the Recioto come from the one hectare single vineyard ‘Fiorato’. The vineyard are situated at 290-330m with south/south west exposure. The soils are clay and loam of volcanic origin. The vines using the traditional pergola training at a density of 3,500 vines per hectare.

Winemaking

The best bunches are carefully selected and hand-picked. They are then laid out in boxes of 5-6 kg and naturally dried in the fruttaio (a large room with natural air circulation) for five months. After the ‘appasimento’ or drying process, the grapes are gently pressed the following January. A skin maceration and alcoholic fermentation in wooden vats follows lasting 30 days at 26-28°C. After fermentation, the wine is matured for 12 months in French oak barrels before bottling.

Vintage Information

The weather throughout harvest (sun and heavy rain) certainly had an effect on the grapes, resulting in ripening by virtue of sunlight rather than by warmth. The wines produced are noteworthy for their elegance and finesse rather than for their power.

Tasting Note

Bright ruby red in colour. Intense plum perfumes with floral notes with a touch of sweet spice. The Fiorato is full-bodied and velvety, with flavours of red plums and cherries with a touch of sweetness on the finish.

Food Pairing

Mature or blue cheese, dark chocolate desserts or almond cake.

Serving Suggestion

Serve at 16-18°C.

Valpolicella Classico, Veneto
65% Corvina Veronese
30% Rondinella
5% Molinara

Natural cork
13%

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