Tommasi is a family viticultural company founded in 1902. The estate is run by the 4th generation of the family, nine members working together in complete harmony, each with his well defined area of responsibility. It is situated in Pedemonte, in the heart of Valpolicella Classico region, a small piece of land in the North – West of Verona, between the plains and Lessini mountains and near Garda lake
View Supplier PageSKU | 716449 |
Country | Italy |
Region | Verona |
Type | Red |
Varietal | Blend - Corvina Veronese, Corvinone, Rondinella, Oseleta |
Listing | |
Case Config. | 1x5000ml |
Available In | BC |
Intense ruby red.
Warm, ripe on the nose, intense and of great refinement.
Complex, smooth, full bodied, lots of cherry notes and plum.
Red meat, game, mature cheeses. Excellent after-dinner wine.
Only the best and most mature clusters are selected, then placed directly onto small open racks and brought to the open sided building where they are dried until the following February. The Tommasi Amarone undergoes a period of aging of at least three years in oak barrels before aging at least another year in bottle.
2019 -
"The quest is for fresher and drier here, as with many contemporary producers. Kirsch, leather, pine and a waft of dried mushroom to tatami straw. This has a mid-weighted feel and is refreshingly savory, yet without, perhaps, the density, sap and prerequisite freshness of top examples. Some oseleta here, serving as a bulwark against the encroaching heat. I'd like to see this in a few more years when my score may come up a notch. Drink or hold."
2018 -
"Savory berries and dried blackberries on the nose, together with oranges, dark chocolate and dry earth. Full-bodied and fine-grained palate, with a tight structure and fantastic balance, which indicates good aging potential. Long and savory, yet reserved. A textbook Amarone with freshness, savoriness and concentration. Drinkable now, but better to give it some time. Try in 2024 or later."
2017 -
"Needs air to bring out the intense, bright red berries with some dates and spicy, meaty notes. Full-bodied with a tight but forward-driven palate, spurred along by clean acidity and firm, fine tannins. It’s all there, but needs time to mellow out. Try from 2023."
2017 -
The 2017 Amarone della Valpolicella Classico opens with a minty freshness, as bright red berries and dusty dried flowers form in the glass. This is silky and saline in character, with depths of dark red fruits and spices all energized by saline-infused acidity, making for a highly drinkable expression as it develops inner rose tones toward the close. It's structured and staining with a bitter twang of dark fruits and savory herbs. While you can still drink this today, the best is yet to come. A strapping and deep Amarone."
2017 -
"A lively, medium- to full-bodied red, round and well-balanced, offering an enticing range of steeped cherry and fig cake flavors with accents of dried thyme, pomegranate and espresso. Creamy, lightly spiced finish. Corvina, Rondinella, Corvinone and Oseleta. Drink now through 2026."
2017 -
"From a very hot and dry vintage, the Tommasi 2017 Amarone della Valpolicella Classico is supple and round with plenty of soft fruit at its core. The vintage is less complex, with less depth, but it does deliver sweet tones of cherry, ripe plum and crème de cassis. Light shadings of spice and tobacco help to flesh it out. Tommasi's classic Amarone is a blend of 50% Corvina, 30% Corvinone, 15% Rondinella and 5% Oseleta. The grapes are sourced from the Le Groletta and Conca d'Oro vineyards, which have medium-rich limestone soils and lots of fossils."
2016 -
2015 -
"This Amarone, aged for three years in large Slavonian casks, weaves together flavors of red and black berries, roasted mushroom and tobacco in a velvety texture. Notes of peppery spice bring it to a balanced, dry finish."
2013 -
"Juicy with racy acidity for tangy meat sauces. Made using the traditional apassimento method of drying the grapes on mats before fermentation to concentrate flavour and body. Classic Amarone with some nuances of wild violets and black cherry liqueur on the finish. Smoky and dark yet elegant in a muscular way. This brooding Italian red wine offers black fruit aromas and smoke on the nose. Underneath and on the palate there's a sensual layer of black fleshy ripe fruit and dark spices. Best consumed with hearty meat dishes and robust conversation."
2013 -
2013 -
2013 -
“Summer was warm – rather than hot – with cool nights, particularly in September. While some producers were affected by hail and late-season rain, Giancarlo reports bringing in healthy grapes with good aromatic intensity and balanced phenolic and sugar ripeness. Certainly the wine is clean and inviting, with aromas of exotic spice, cocoa, plum and blackberry. Dark chocolate notes currently dominate the round, voluptuous palate, and the finish is warming, with some sweetness which should integrate as the savoury notes develop with time. Give it another year or so to knit together.”
2013 -
“Bright dark red with a pale amber tinge at the rim. Ripe aromas and flavors of red cherry and aromatic spices. Offers a decadent, luscious mouthfeel with soft tannins, but also a touch of alcohol-derived warmth. The finish is long and savory. Though not the most complex Amarone Tommasi has ever made, it has a lovely easy to drink quality for such a big wine and is very hard to resist in its candied, opulent personality.”
2012 -
"Classic Amarone with some nuances of wild violets and black cherry liqueur on the finish. Smoky and dark yet elegant in a muscular way. This brooding Italian red wine offers black fruit aromas and smoke on the nose. Underneath and on the palate there's a sensual layer of black fleshy ripe fruit and dark spices. Best consumed with hearty meat dishes and robust conversation. Amarone Della Valpolicella Classico food pairings: borscht, beef, osso buco.Best Beef Wine"
2012 -
"A meaty Amarone, this has notes of beef broth and caponata that lend savor to its fruit flavours, the plum and black cherry notes deepening into prune and fig tones. Grippy tannins bind the rich flavours together, making it a sturdy partner for short ribs, or a candidate for several years in the cellar."