• Tommasi Amarone della Valpolicella Classico De Buris Riserva 2010
  • Tommasi Amarone della Valpolicella Classico De Buris Riserva 2010
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Tommasi Veneto

Tommasi

Tommasi Amarone della Valpolicella Classico De Buris Riserva 2010

Red green still

Organic and sustainable Most awarded
  • Tommasi Amarone della Valpolicella Classico De Buris Riserva 2010
  • Tommasi Amarone della Valpolicella Classico De Buris Riserva 2010
1 2
Show more
Tommasi Veneto
HKD2,816.00
HKD2,816.00
Sale Sold out

Other years:

2008
Last 2 bottles remaining
Denomination Amarone della Valpolicella DOC
Size 0,75 l
Alcohol content 15.5% by volume
Area Veneto (Italy)
Grape varieties 62% Corvina, 25% Corvinone, 8% Oseleta, 5% Rondinella
Aging Malolactic fermentation takes place twice in the first two years of ageing in Slavonian oak barrels following the phases of the moon and the seasons. The wine then refines for 5 years in oak barrels of 15-30 hl.
Other years 2008
View full details

Awards

  • 2010

    5

    Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.

  • 2010

    3

    This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.

  • 2010

    4

    Italian Sommelier Association (AIS) guide

  • 2010

    93

    /100

    Wine spectator is the most influential wine guide on the internet.

1 4

Details

Profumo

Perfume

An aromatic array of blackberry fruits, jam and spirits, pot-pourri, licorice, dark chocolate and tobacco.

Colore

Color

Dark ruby red of beautiful consistency.

Gusto

Taste

In the mouth it is typically warm and opulent, domesticated by saving freshness and ripe tannins. Compact, harmonious and durable finish.

Serve at:

18 - 20 °C.

Longevity:

15 - 25 years

Decanting time:

2 hours

Full Bodied and Very Aged Red Wines

Pairings

A great “meditation wine” at the end of a meal. Its elegance and full body are best enjoyed with game, red meats and seasoned cheeses.

Meat
Cheese
Matured cheese
Pork

Producer
Tommasi
From this winery
  • Start up year: 1902
  • Oenologist: Giancarlo Tommasi
  • Bottles produced: 4.500.000
  • Hectares: 262
The Tommasi story is that of a pioneer spirit ignited in 1902 that has blazed across four generations. Since the first small parcel of land in the Valpolicella Classica purchased by Giacomo Tommasi, our hard work and commitment to manage every aspect of the growth of the company directly defines us. This connection to the land, to the people and the markets, has honed our business insight, and strategic innovation, without ever losing touch with the respect and love harbored for the traditions and unique qualities that define this historic wine region.

An attentive ear to change, respect of place, and high-quality production are three driving factors that put Tommasi among Italy's leading producers. The strength of the family truly forges every Tommasi. Read more
Production area: Veneto
Veneto
Tommasi

Name Tommasi Amarone della Valpolicella Classico De Buris Riserva 2010
Type Red green still
Denomination Amarone della Valpolicella DOC
Vintage 2010
Size 0,75 l
Alcohol content 15.5% by volume
Grape varieties 62% Corvina, 25% Corvinone, 8% Oseleta, 5% Rondinella
Country Italy
Region Veneto
Vendor Tommasi
Origin Sant'Ambrogio (VR)
Climate Extended hours of sunlight and the cool, gentle breeze from Lake Garda provide a particularly favourable microclimate, and one that is unique in Valpolicella. Altitude: 300 m. a.s.l. Exposure: South west, the vineyards face Lake Garda.
Soil composition Clay and limestone, potassium and calcium, rich in lime with low concentrations of magnesium and iron. Medium texture and an average granular content above 2 mm, pH 7-7.5. Sparse plant cover, and low in organic matter.
Cultivation system Guyot
Yield per hectare 6,500 kg
Harvest The hand-picked harvest of the grapes began on 5 October. The clusters are placed in small 7 kg crates and are then placed to dry on bamboo racks.
Wine making The selected grapes are placed on traditional Arele, bamboo racks, and then left to dry for 110 days in a room specially equipped with a ventilation system that maintains a constant flow of air and low humidity. The grapes are pressed in January and ferment slowly for 30 days in oak vats, using exclusively indigenous yeasts.
Aging Malolactic fermentation takes place twice in the first two years of ageing in Slavonian oak barrels following the phases of the moon and the seasons. The wine then refines for 5 years in oak barrels of 15-30 hl.
Total acidity 5.73 gr/L
Residual sugar 4.08 gr/L
Dry extract 35.28 gr/L
Year production 7922 bottles
Allergens Contains sulphites