Confezione Regalo - 1 Lugana, 1 Ripasso - Cassa di Legno - Tommasi

Tommasi

Turbiana 100%; Corvina 70%, Rondinella 25%, Corvinone 5% · Lugana DOC; Ripasso Valpolicella Classico Superiore DOC · 150 cl

-18%
Recommended price: CHF 58.57
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Technical information
Producer Tommasi
Name Lugana DOC; Ripasso Valpolicella Classico Superiore DOC
Variety Turbiana 100%; Corvina 70%, Rondinella 25%, Corvinone 5%
Gradation 13.5%
Format 150 cl
Aromatic profile Lugana: floral, citrus, honey, vanilla; Ripasso: cherry, tobacco, black pepper
Vinification method Lugana: steel fermentation; 25% in 500L oak; Ripasso: re-fermentation on Amarone pomace
Region Lugana (Lake Garda); Valpolicella (Veneto)
Production area Sirmione (Lugana); Conca d'Oro, Tenuta Prunèa (Valpolicella)
Country Italy
Type Mixed gift pack: 1 Lugana (white) and 1 Ripasso (red)
Aging Lugana: 18 months (wood/steel) + 6 months bottle; Ripasso: ≥18 months
Type of cask French oak 500L casks; Slavonian oak 65 hl casks (Ripasso)
Color Lugana: straw yellow with golden reflections; Ripasso: deep bright ruby red
Serving temperature Lugana 10-12°C; Ripasso 16-18°C
Pairing Lugana: lake fish, pasta, cheeses; Ripasso: boiled, braised, grilled meats
A gift package by Tommasi that contains a Lugana and a Ripasso presented in an elegant wooden box. Ideal for gifting to friends, colleagues or to enhance a convivial table, this pairing brings together two different expressions of the producer and invites tasting them in sequence. The box protects the bottles and makes storage and transport easier, making the package suitable both as a gift and for informal sharing.

In the glass, the Lugana shows a fragrant profile, floral impressions and a fresh, smooth drinking experience that makes it versatile for pairings. The Ripasso, by contrast, displays a fuller character, with aromas of ripe fruit and a structure suited to heartier dishes; the tannic component is present but harmonious. We recommend serving the Lugana cooler and the Ripasso slightly warmer; suggested pairings include fish dishes and white meats for the first, and meat mains or aged cheeses for the second.