Tommasi is located in Pedemonte village in the heart of Valpolicella Classico region, on a small piece of land in the northwest part of Verona, between the Lessini mountains and their plains near Lake Garda.
This is a dynamite wine from them that is made by refermenting the juice from the Valpolicella on the warm Amarone grape skins, in the typical “Ripasso” method, which imparts a rich character and personality to the wine. The grapes are sourced from three of most prestigious Tommasi vineyards: Conca d’Oro, La Groletta and De Buris.
It’s an attractive blend of 70% Corvina Veronese, 25% Rondinella and 5% Corvinone. The wine is vinified in stainless steel for about 9 days, then passed through the warm Amarone grape skins for about 12 days. It is then aged for 18 months in Slavonian oak barrels. With a little bit of age already to it, this one is drinking fantastically right now.
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93 Points, James Suckling
“An excellent Valpolicella Ripasso that shows a plethora of dried cranberries, strawberries, nutmeg and red licorice. Medium body, but with a serious backbone of juicy tannins and a solid center palate of dried fruit. Lovely acidity drives the finish.”
91 Points, Vinous
“Deeply alluring with dusty purple-tinged florals, sweet spices and black currants. The 2017 Ripasso is silky with cool-toned textures, further accentuated by vibrant acidity. There’s beautiful symmetry and persistence here, coming across as powerful yet remaining energetic throughout.”
90 Points, Decanter
“A breadth of cherries, cooked plums and prunes, off set by the charm of Indian spice and an oaky, tannic core.”
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