Amarone della Valpolicella Classico DOCG - Cassa di Legno e Plexiglass - Tommasi Loading product media…

Amarone della Valpolicella Classico DOCG - Cassa di Legno e Plexiglass - Tommasi

Tommasi
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Corvina 50%, Corvinone 30%, Rondinella 15%, Oseleta 5% · Amarone della Valpolicella Classico DOCG · 75 cl

-19%
CHF 59.38
Recommended price: CHF 73.26
This is a manufacturer's recommended retail price provided by manufacturers, suppliers, or vendors. Bottle of Italy uses the Recommended Price as a reference to allow comparison between different prices.
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Technical information
Producer Tommasi
Name Amarone della Valpolicella Classico DOCG
Variety Corvina 50%, Corvinone 30%, Rondinella 15%, Oseleta 5%
Gradation 15.0%
Format 75 cl
Aromatic profile Sour cherry, cooked plum, dried fruit, spices, moka, licorice
Vinification method Appassimento ~3 months; stainless-steel fermentation 25 days 25–30°C
Region Veneto
Production area Valpolicella Classica (Cru La Groletta, Conca d'Oro)
Country Italy
Type Red wine
Aging 3 years in Slavonian oak casks (35 hl)
Type of cask Slavonian oak casks 35 hl
Color Intense ruby red, garnet hues
Serving temperature 18°C
Pairing Game (birds and mammals), red meats, aged cheeses

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The Amarone della Valpolicella Classico DOCG offered by Tommasi is a characterful red wine aimed at those seeking a notable bottle. The presentation, carefully and elegantly executed, in a wooden case and plexiglass highlights the bottle and eases storage and transport, making it suitable as a gift. The DOCG designation and the "Classico" mention indicate a recognized placement, while producer Tommasi is a well-known name among wines from the area.

In the glass it shows a full, enveloping structure with impressions of ripe fruit balanced by subtle spicy notes; the profile is complex yet harmonious, with a long persistent finish. Pair with substantial dishes such as red meats, braised preparations and aged cheeses. For best expression, open the bottle ahead of time and serve at an appropriate temperature; store in cool, stable conditions to preserve its organoleptic qualities.