Tommasi strictly applies the production principles that make Amarone unique and inimitable. Amarone is mainly produced from the native grapes Corvina, Corvinone, Rondinella and Oseleta.

Corvina is the queen and gives refinement. Corvinone makes the wine richer, velvety and intensely fruity. The Rondinella recalls the taste of cherry and the Oseleta gives a silky tannin. After more than one hundred days of Appassimento, the wine rests for at least 3 years in large Slavonian oak casks; and then ages for a year in the bottle.

Ruby red color of excellent intensity, the nose reveals intense and clear hints of very ripe cherry, black cherry, berries followed by fresh and slightly spicy tones. In the mouth it is dry and soft at the same time, enveloping and of great balance thanks to the excellent balance between acidity and tannins.

The whole taste is enhanced by a very pleasant tannic texture, which fades towards a finish of excellent persistence, with light hints of red fruit.

Amarone Marne 180 is a wine that knows how to surprise. The name "Marne 180" recalls the type of soil on which our vineyards have been planted (marne) and their exposure from south-west to south-east, in degrees (180).

The wine is produced with carefully selected grapes from the hillside vineyards of Valpolicella, dried for about 4 months in a ventilated environment with controlled humidity and temperature .

Vinification takes place during the coldest period of the year: fermentation is slow, at low temperatures and with a long maceration on the skins.

The wine matures in Slavonian oak barrels for 3 years, and then remains in bottle for a minimum of 6 months.

Characterized by an aromatic freshness, it is a vertical wine of great structure and balance, with good acidity.

To be paired with spicy foods, red meats and game, as well as mature cheeses.

Intense ruby colour. Ample and elegant bouquet of ripe fruit and spices, with a hint of vanilla and tobacco. Persistent and warm, enveloping and velvety taste.

Harvesting method: manual harvesting of selected bunches of grapes at the end of September. A part of the grapes is vinified immediately after harvesting, while the remainder is left to dry in the fruit cellar until November.

Vinification: The grapes are crushed and destemmed. Fermentation at a controlled temperature of 28°C. From the freshly vinified grapes we obtain a wine destined for the traditional technique of 'Ripasso' on the marcs of Amarone. The dried grapes are vinified in November and macerated for 20 days in contact for 20 days in contact with the skins. Assembly of the wine obtained from the dried grapes with the ripasso wine. Malolactic fermentation.

Ageing: maturation in Tonneaux and Large Barrels for 12 months. Refinement in bottles for 6 months before release.

Tommasi strictly applies the production principles that make Amarone unique and inimitable. Amarone is mainly produced from the native grapes Corvina, Corvinone, Rondinella and Oseleta.

Corvina is the queen and gives refinement. Corvinone makes the wine richer, velvety and intensely fruity. The Rondinella recalls the taste of cherry and the Oseleta gives a silky tannin. After more than one hundred days of Appassimento, the wine rests for at least 3 years in large Slavonian oak casks; and then ages for a year in the bottle.

Ruby red color of excellent intensity, the nose reveals intense and clear hints of very ripe cherry, black cherry, berries followed by fresh and slightly spicy tones. In the mouth it is dry and soft at the same time, enveloping and of great balance thanks to the excellent balance between acidity and tannins.

The whole taste is enhanced by a very pleasant tannic texture, which fades towards a finish of excellent persistence, with light hints of red fruit.

Amarone Marne 180 is a wine that knows how to surprise. The name "Marne 180" recalls the type of soil on which our vineyards have been planted (marne) and their exposure from south-west to south-east, in degrees (180).

The wine is produced with carefully selected grapes from the hillside vineyards of Valpolicella, dried for about 4 months in a ventilated environment with controlled humidity and temperature .

Vinification takes place during the coldest period of the year: fermentation is slow, at low temperatures and with a long maceration on the skins.

The wine matures in Slavonian oak barrels for 3 years, and then remains in bottle for a minimum of 6 months.

Characterized by an aromatic freshness, it is a vertical wine of great structure and balance, with good acidity.

To be paired with spicy foods, red meats and game, as well as mature cheeses.

Intense ruby colour. Ample and elegant bouquet of ripe fruit and spices, with a hint of vanilla and tobacco. Persistent and warm, enveloping and velvety taste.

Harvesting method: manual harvesting of selected bunches of grapes at the end of September. A part of the grapes is vinified immediately after harvesting, while the remainder is left to dry in the fruit cellar until November.

Vinification: The grapes are crushed and destemmed. Fermentation at a controlled temperature of 28°C. From the freshly vinified grapes we obtain a wine destined for the traditional technique of 'Ripasso' on the marcs of Amarone. The dried grapes are vinified in November and macerated for 20 days in contact for 20 days in contact with the skins. Assembly of the wine obtained from the dried grapes with the ripasso wine. Malolactic fermentation.

Ageing: maturation in Tonneaux and Large Barrels for 12 months. Refinement in bottles for 6 months before release.

Tommasi strictly applies the production principles that make Amarone unique and inimitable. Amarone is mainly produced from the native grapes Corvina, Corvinone, Rondinella and Oseleta.

Corvina is the queen and gives refinement. Corvinone makes the wine richer, velvety and intensely fruity. The Rondinella recalls the taste of cherry and the Oseleta gives a silky tannin. After more than one hundred days of Appassimento, the wine rests for at least 3 years in large Slavonian oak casks; and then ages for a year in the bottle.

Ruby red color of excellent intensity, the nose reveals intense and clear hints of very ripe cherry, black cherry, berries followed by fresh and slightly spicy tones. In the mouth it is dry and soft at the same time, enveloping and of great balance thanks to the excellent balance between acidity and tannins.

The whole taste is enhanced by a very pleasant tannic texture, which fades towards a finish of excellent persistence, with light hints of red fruit.

Amarone Marne 180 is a wine that knows how to surprise. The name "Marne 180" recalls the type of soil on which our vineyards have been planted (marne) and their exposure from south-west to south-east, in degrees (180).

The wine is produced with carefully selected grapes from the hillside vineyards of Valpolicella, dried for about 4 months in a ventilated environment with controlled humidity and temperature .

Vinification takes place during the coldest period of the year: fermentation is slow, at low temperatures and with a long maceration on the skins.

The wine matures in Slavonian oak barrels for 3 years, and then remains in bottle for a minimum of 6 months.

Characterized by an aromatic freshness, it is a vertical wine of great structure and balance, with good acidity.

To be paired with spicy foods, red meats and game, as well as mature cheeses.

Intense ruby colour. Ample and elegant bouquet of ripe fruit and spices, with a hint of vanilla and tobacco. Persistent and warm, enveloping and velvety taste.

Harvesting method: manual harvesting of selected bunches of grapes at the end of September. A part of the grapes is vinified immediately after harvesting, while the remainder is left to dry in the fruit cellar until November.

Vinification: The grapes are crushed and destemmed. Fermentation at a controlled temperature of 28°C. From the freshly vinified grapes we obtain a wine destined for the traditional technique of 'Ripasso' on the marcs of Amarone. The dried grapes are vinified in November and macerated for 20 days in contact for 20 days in contact with the skins. Assembly of the wine obtained from the dried grapes with the ripasso wine. Malolactic fermentation.

Ageing: maturation in Tonneaux and Large Barrels for 12 months. Refinement in bottles for 6 months before release.