Tommasi Valpolicella Ripasso (Classico Superiore) 2022
An elegant Ripasso
Rich & Savoury
£27.25
| Producer | Tommasi |
|---|---|
| Country | Italy |
| Region | Veneto |
| Wine Type | Red Wine |
| Body / Style | Rich & Savoury |
| Grape Blend | Mainly Corvina Veronese with Rondinella & Corvinone |
| Bottle Size (ml) | 750 |
| % Abv | 13.5 |
| Vintage | 2022 |
| Special Features | Vegan |
| Extra Info | Elegant and structured Ripasso |
| Food Pairing Guide | Pasta with meat sauces, boiled and braised meats. Perfect with grilled meats and BBQ. |
| Terroir | The soils are clay and loam of volcanic origin |
Tommasi Valpolicella Ripasso (Classico Superiore) is deep, bright ruby red in colour. This wine has a generous and intensely spicy bouquet with aromas of cherry jam, tobacco and black pepper. It is opulent with silky tannins, with the bright fruit and spice coming through during its long finish.
Founded by Giacomo Tommasi in 1902, Tommasi has grown to be the largest family-owned vineyard estate in the Valpolicella Classica, owning 105 hectares and an additional 15 hectares in the Lugana DOC. Tommasi is located in Pedemonte in the heart of the historic ‘Classico’ region, from which the best quality wines are produced. The estate is owned and managed by the fourth generation of the Tommasi family, with six family members working together in harmony. Pierangelo manages the UK market, while winemaker, Giancarlo prefers to stay close the vineyards and winery.
The grapes for the Ripasso come from hillside vineyards in the Valpolicella Classico area; Conca d’Oro, La Groletta in the hilly Valplolicella Classica zone. The vineyards are situated at 290-330m with south/south west exposure. The vines are Guyot trained at a density of 6,500 vines per hectare.
The grapes are fermented at 26-28°C in stainless steel tanks for 15 days. The juice is then refermented on the Amarone grape skins using the “Ripasso” method for 12-13 days. After fermentation, the wine is matured for 18 months in 65 hectolitre Slavonian oak casks before bottling. The wine is aged for a further six months in bottle before release.
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