Tommasi Ripasso Valpolicella 2011
Other Red Wine from Veneto, Italy
Intense ruby red, the Ripasso has a nose that recalls spicy black pepper and raisin, while the palate is intense and spicy, with lots of sweet red cherry flavors.
Pairs with white and red meat, game, and exquisite with a piece of aged Gorgonzola cheese.
Wine Spectator - "Elegant and well-meshed, with a pretty note of tea rose wafting through the flavors of dried strawberry, pekoe tea leaf, red licorice and spice box. Light to medium bodied, ending with a long, smoke- and spice-tinged finish. "
Tommasi Viticoltori (Tommasi Vintners) is a family viticultural company founded in 1902. Tommasi is located in Pedemonte village in the heart of Valpolicella Classico region, on a small piece of land in the northwest part of Verona, between the Lessini mountains and their plains near Lake Garda.
From grandfather Giacomo's tiny vineyard, the Tommasi estate has grown steadily over the course of years and today extends over 135 hectares of vineyards blessed by mother nature not only by a magnificent landscape, but more importantly, by its perfect suitability for grapes. The estate is run by the 4th generation of the Tommasi family, 6 members working together in complete harmony View all Tommasi Wines
About VenetoView a map of Veneto wineries (vey-NEH-toe)
Notable FactsThe wine of Soave is most common white wine made here. Occasionally you can find an exceptional Soave, but for the most part the wine is easy-drinking and refreshingly pleasant. For the reds, the most popular are Amarone and Valpolicella – both made primarily from the good structured Corvina grape. While Amarone is always made in the recioto method (drying out the grapes to intensify the flavor), Valpolicella has a few different levels. Amarone is made from very ripe grapes, which are then dried and then pressed, producing an opulent, concentrated, full-bodied wine that has a distinctive and powerful taste that stays with you. Not for the lighter fare meal, this wine is almost port-like and delicious with cheese and/or dessert. Valpolicella can also be made in the recioto method, but it's more often found in a dry style – the wine goes up in rank, from Valpolicella to Valpolicella Classico to Valpolicella Classico Superiore. And finally, the bubbly of Veneto – Prosecco. Made from the same-named grape, Prosecco is less fizzy than Champagne and occasionally has a slight sweetness. It's absolutely delicious as a value aperitif.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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1 rating, 1 with reviewRelated ProductsAmple and complex: notes of cherry, raspberry and red currant give freshness to the wine. The wine is fruity, well ...
Alcohol By Volume Guide
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- 5 Stars: