Tommasi’s traditional approach to Amarone favors elegance and balance, with deep fruit complemented by spicy, earthy flavors. The grapes come from the family’s choicest plots in Valpolicella Classico.

Drying, Fermentation, and Aging: After harvest, the grapes are placed on small racks in a large grapedrying room known as a fruttaio, where they are dried by cool autumn and winter breezes until the following February. Over these months the grapes lose about 50% of their weight, concentrating the level of natural sugar. After a fermentation period lasting 20 days, the wine is aged for 3 years in large 35-hectoliter Slavonian oak casks, followed by one year in bottle.