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Tommasi Amarone 2013

  • JS94
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750ML / 15% ABV
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4.4 37 Ratings
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4.4 37 Ratings
750ML / 15% ABV

Winemaker Notes

This elegant ruby red wine is produced with indigenous grapes which are selected by hand and dried for 4 months prior to be gently pressed. The Amarone is then aged for 3 years in Slovenian oak barrels. The 2013 vintage shows a warm, ripe scent on the nose that is intense and of great refinement. It is a full bodied wine with lots of cherry notes and plum flavors.

Best with red meats, game, and aged cheese, Tommasi Amarone is also the ideal companion to enjoyable conversations.

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

Critical Acclaim

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JS 94
James Suckling
Complex and beautiful aromas of blackberry, spice and coffee follow through to a full body and silky and polished tannins. Intense fruit is tied into a firm and polished tannin backbone. Beautiful now but better in 2019.
JD 93
Jeb Dunnuck
The 2013 Amarone is a beauty! Boasting a deep purple/plum color, awesome notes of plums, chocolate, licorice and potpourri, medium to full body, and a rounded, sexy texture, it packs tons of fruit yet is incredibly well-balanced and drinkable. The blend is 50% Corvina, 15% Corvinone, 30% Rondinella, and the rest Oseleta, from two hillside vineyards, aged 3 years in Slavonian oak. It should drink nicely for a decade or more.
WS 91
Wine Spectator
Dried strawberry and violet notes are layered with supple tannins in this medium-bodied Amarone, underscored by accents of wild herb, singed orange peel and wood smoke that linger on the silky finish. Drink now through 2023.
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Tommasi

Tommasi

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Tommasi, Italy
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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.

MON8500_13_2013 Item# 347708

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