Tommasi Amarone 2012 Front Label
Tommasi Amarone 2012 Front LabelTommasi Amarone 2012 Front Bottle Shot

Tommasi Amarone 2012

  • JS93
  • WE91
  • WS90
  • W&S90
750ML / 15.48% ABV
Other Vintages
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  • W&S92
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4.4 25 Ratings
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4.4 25 Ratings
750ML / 15.48% ABV

Winemaker Notes

The 2012 Amarone is from the family’s choicest plotsin Valpolicella Classico. Their traditional approach to Amarone favors elegance and balance, with deep fruit complemented byspicy, earthy flavors.

Blend: 50% Corvina, 15% Corvinone, 30% Rondinella, 5% Oseleta.

Critical Acclaim

All Vintages
JS 93
James Suckling
A red with dried fruits such as raisins and sultanas. Full-bodied, round and fruity. Soft, velvety tannins and a flavorful finish. Very classic style of Amarone. Drink now.
WE 91
Wine Enthusiast
Structured and savory, this opens with aromas of prune, baked plum and cake spice. The full-bodied palate doles out ripe black cherry, raisin, white pepper and mocha accompanied by round, chewy tannins. It closes on a licorice note.
WS 90
Wine Spectator
Elegant and balanced, with supple tannins framing the flavors of juicy black cherry, singed orange peel, wild herb and Christmas spice. Drink now through 2022.
W&S 90
Wine & Spirits
A meaty Amarone, this has notes of beef broth and caponata that lend savor to its fruit flavors, the plum and black cherry notes deepening into prune and fig tones. Grippy tannins bind the rich flavors together, making it a sturdy partner for short ribs, or a candidate for several years in the cellar. Vintus, Pleasantville, NY
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Tommasi

Tommasi

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Tommasi, Italy
Tommasi Tommasi Family Winery Image

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

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Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.

Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.

Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.

Much of Italy’s Pinot grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

PBC9196483_2012 Item# 155387

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