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 grapes come from the five hectare ‘Ca Florian’ vineyard in the Comune San Pietro in Cariano in the Valpolicella Classico area. The vineyard is situated at 250m with south-west exposure. The soils are mainly chalk and limestone. The vines are have an average age of 30 years and are trained using the traditional Pergola system at a density of 3,500 vines per hectare.
The very best grape 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 100 days. 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 and using only natural yeasts. The wine is matured for four years, for the first year in barriques and for the subsequent 3 years in 35 hl Slavonian oak casks. Amarone Ca’ Florian then ages in bottle for at least a year.
The 2012 vintage was characterised by a relatively mild winter, with scarce rainfalls. This led to a slightly earlier budding than the historical average. The growing trend was slowed down by the return of a slight cold temperature during the months of April and May, that postponed the blossoming for a week. The summer season continued with high temperatures, accompanied by a very poor rainfall and poorly distributed
in thunderstorms. The vines restored heir equilibrium with the lowering of the temperatures and the rains in the end of August. Furthermore, discrete temperature changes between day and night allowed to finish optimally the ripening. The selection in the vineyard was followed by an equally accurate sorting of the grapes to be set aside for the Appassimento.
A deep ruby red with garnet highlights, on the nose it displays an elegant and very complex bouquet, with notes of ripe cherries, blackberries and plums, along with spicy nuances of liquorice and bitter cocoa. It is full-bodied and austere on the palate, with rich tannins and a very long, splendidly fresh finish.
Braised red meats, game and mature cheese.
Serve at 18°C in large glasses. Open at least one hour before service.
Valpolicella Classico, Veneto
75% Corvina Veronese
20% Corvinone
5% Rondinella
Natural cork
15.5%
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