Tommasi Il Sestante Amarone Della Valpolicella

Amarone della Valpolicella from Tommasi, made by the appassimento method. Concentrated with dried-fruit weight. It goes with braised short rib, wild boar ragu and aged hard cheese.

Tommasi is a family estate in the Valpolicella Classico zone with roots in the region going back to 1902, with vineyards around Sant'Ambrogio, Negrar and Fumane. Il Sestante Amarone della Valpolicella is made from Corvina, Rondinella and Molinara, using the appassimento process.

The grapes are harvested in late September and dried on bamboo racks for about 90 to 120 days before pressing, which concentrates sugars, acids and flavour. Fermentation is slow and temperature-controlled, followed by a minimum of two years aging in large Slavonian oak casks and smaller barriques.

Full-bodied and structured. It goes with braised meats and aged hard cheeses.