Tommasi
Amarone della Valpolicella Il Sestante 2021
| Denomination | DOCG Amarone della Valpolicella |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 70% Corvina, 25% Rondinella, 5% Molinara |
| Aging | Aged for 3 years in 35 hl Slavonian oak barrels. |
- Name and vintage: Amarone della Valpolicella DOCG Il Sestante 2021
- Grape composition: 70% Corvina, 25% Rondinella, 5% Molinara
- Production method: drying for 3–5 months and fermentation in stainless steel at 25–30°C
- Maturation: 3 years in large 35 hl Slavonian oak barrels
- Serving temperature and pairings: serve at 18–20°C, decant for 1 hour, ideal with game and red meats
Description
What kind of wine it is
Tommasi Il Sestante Amarone della Valpolicella is a red wine of marked structure. The result of a careful blend of Corvina, Rondinella and Molinara, it expresses the authenticity of Amarone della Valpolicella. It presents a deep ruby red colour, revealing notes of ripe cherry and plum, accompanied by light floral nuances. The palate is full-bodied and enveloping, enriched by soft tannins that support the fruity texture towards a pleasantly long finish.
Where it comes from
The roots of this red wine lie in Pedemonte, in the heart of Valpolicella. This hilly area offers perfect conditions for viticulture, defining the distinctive character of the local wines. Tommasi has been cultivating these lands since 1902. The interaction between the soils and the climate of Valpolicella ensures ideal ripening of the grapes, a key element in giving the wine its typical fruity expression and great ageing potential over time.
How it is produced
Under the guidance of oenologist Giancarlo Tommasi, the grapes undergo drying in a fruit loft for a period of between three and five months, naturally concentrating the aromas. This is followed by fermentation in temperature-controlled steel tanks. Ageing takes place for three years in Slavonian oak barrels, allowing for excellent structural integration. The result is a harmonious wine, with a persistent finish, ideal for pairing with game and important red meats.
History and Curiosities
A product of the historic Venetian tradition of the Tommasi family, the Amarone della Valpolicella DOCG 2021 embodies the excellence of the region. The Corvina, Rondinella and Molinara grapes undergo a slow drying process in the fruit loft, designed to concentrate their aromas before being aged for three years in Slavonian oak barrels. Overseen by oenologist Giancarlo Tommasi, this wine, with its intense ruby red colour, full-bodied and enveloping character, delights the palate with elegant notes of ripe cherry and plum.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1902
- Oenologist: Giancarlo Tommasi
- Bottles produced: 4.500.000
- Hectares: 262
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
| Name | Tommasi Amarone della Valpolicella Il Sestante 2021 |
|---|---|
| Type | Red still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 70% Corvina, 25% Rondinella, 5% Molinara |
| Country | Italy |
| Region | Veneto |
| Vendor | Tommasi |
| Story | History and Curiosities A product of the historic Venetian tradition of the Tommasi family, the Amarone della Valpolicella DOCG 2021 embodies the excellence of the region. The Corvina, Rondinella and Molinara grapes undergo a slow drying process in the fruit loft, designed to concentrate their aromas before being aged for three years in Slavonian oak barrels. Overseen by oenologist Giancarlo Tommasi, this wine, with its intense ruby red colour, full-bodied and enveloping character, delights the palate with elegant notes of ripe cherry and plum. |
| Origin | Pedemonte di Valpolicella (Verona) |
| Fermentation temperature | 25–30°C |
| Fermentation | 20–25 days |
| Production technique | Drying of the grapes in a fruit drying room for about 3-5 months |
| Wine making | Drying of the grapes in a drying room for about 3-5 months; fermentation in stainless steel for 20–25 days at a controlled temperature of 25–30°C; ageing for 3 years in 35 hl Slavonian oak barrels. |
| Aging | Aged for 3 years in 35 hl Slavonian oak barrels. |
| Allergens | Contains sulphites |