Tommasi Arele Parziale Appassimento 2021
Vintage
2021
Region
Veneto
Country
Italy
Style
Still
Grape Varieties
Corvina, Rondinella, Oseleta, Merlot
ABV
13%
Dietary
Vegan, Vegetarian
Sustainability
-
Tommasi
Tommasi is a historic Veneto wine producer founded in 1902 in Pedemonte, in the heart of Valpolicella Classica. Known for Valpolicella, Ripasso, Amarone della Valpolicella Classico, Amarone Riserva and Lugana, Tommasi wine combines traditional appassimento, careful ageing and a focus on elegance. For UK trade professionals looking for wines from the region, the estate offers a complete and trusted Veneto range.
Read MoreViticulture
Tommasi Arele Parziale Appassimento is produced from Corvina, Rondinella, Oseleta and Merlot selected from hillside vineyards in Valpolicella. The wine combines local and international grape varieties with the appassimento process, drawing on the Tommasi family’s long experience in the region. Its name refers to the traditional wooden and bamboo racks, known as arele, on which the grapes are dried.
Vinification
Around 30% of the grapes are partially dried for approximately 45 days. Fermentation then takes place at controlled temperatures of 25?30?C for 12 days. The wine is matured for 12 months in 65-hectolitre Slavonian oak casks. This partial appassimento method builds richness, aromatic intensity and rounded texture while retaining freshness and drinkability in the final Rosso Trevenezie blend.
Tasting Note
Deep, intense ruby red in colour. The nose shows very ripe red fruit, including raspberry, sour cherry and plum, alongside ethereal and spicy notes. The palate is harmonious, rich and rounded, with ripe fruit, soft tannins and a generous texture. Medium to full-bodied, it remains balanced by attractive tanginess. The finish is long, smooth and savoury, with lingering spice and red-fruit character.
Food Pairing
Pair with white or red meats, roast pork, grilled chicken, pasta with meat sauce, moderately aged cheeses, charcuterie, mushroom dishes or simple, flavourful Italian cooking.