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.
The vineyard known as la Groletta, in the municipality of Sant’Ambrogio, has been generally acknowledged as representing the epitome of the Valpolicella Classico zone. Extended hours of sunlight and the cool, gentle breeze from Lake Garda provide a particularly favourable microclimate, and one that is unique in Valpolicella. The soil composition reinforces that area’s characteristic aromas of ripe red fruit and intense dark spices.
Area 1.9 hectares
Altitude 300 metres above sea level
Exposure South west, the vineyards face Lake Garda
Features of the soil Clay and limestone, potassium and calcium, rich in lime with low concentrations of magnesium and iron. Medium texture and an average granular content above 2 mm, pH 7-7.5. Sparse plant cover, and low in organic matter.
Vine training system Guyot: Density of seed stock per hectare: 6,500.
Average age of the vines: 20 years.
Yield per hectare 6,500 kg per hectare
The selected grapes are placed on traditional Arele, bamboo racks, and then left to dry for 110 days in a room specially equipped with a ventilation system that maintains a constant flow of air and low humidity. The grapes are pressed in January and ferment slowly for 30 days in oak vats, using exclusively indigenous yeasts. Malolactic fermentation takes place twice in the first two years of ageing in Slavonian oak barrels following the phases of the moon and the seasons. The wine then refines for 5 years in oak barrels of 15/30hl.
The hand-picked harvest of the grapes began on 5 October 2008. The clusters are placed in small 7 kg crates and are then placed to dry on bamboo racks.
Deep ruby in colour with a garnet rim. The wine has complex aromas of dark fruit, spice, black pepper, licorice and cocoa. The palate is concentrated with excellent structure and flavours of ripe and dried fruits, spice and dark chocolate. A long, dry, velvety finish.
A great “meditation wine” at the end of a meal. Its elegance and full body are best enjoyed with game, red meats and seasoned cheeses.
“Big Amarone with dried berries, cloves and chocolate. Hints of hazelnuts, too. Full body and round, soft tannins that are fully resolved now. Long and avorful. Decadent and wonderful. Gorgeous now.”, 95 points, James Suckling
“This outstanding Amarone opens onthe nose with liquorice candy, carob and leather in a lively, oxidative style. It has firm yet ripe mid-palate extraction and crisp acidity which pushes theumami length longer, demonstrating how very important bottle ageing is for achieving the complex balance of Amarone.Drinking Window 2018 – 2030”, 94 Points, Aldo Fiordelli – Decanter
Gambero Rosso: 3 bicchieri
Valpolicella Classico, Veneto