The harvested grapes are placed on traditional arele (screens) in large and airy fruttai for drying until January following the harvest. The cold breeze in autumn and winter accompanies the grapes in their rich aroma and flavor new dense and deep.
Amarone is then subjected to an aging period of at least three years in oak casks of 35 hl, before refinement in bottle for at least 6 months.
Amarone della Valpolicella is a wine that can be recognized by some visual and olfactory characteristics that make it unique: the color is red, tending to garnet with aging increase, the smell is distinctive and accentuated the flavor is full, warm and velvety.
The pride of the family Tommasi Amarone della Valpolicella is definitely the product with the four typical varieties: Corvina, Corvinone, Rondinella and Molinara.
The traditional "pergola" and the modern "guyot" methods are used to cultivate the vineyards and only the best grapes are selected by hand.
Produce Amarone means taking love with an exciting job that does not end with the harvest, but continues for the long winter months: only when the entire cycle, the flowering, the plants, the harvest, withering, is accomplished in perfect climatic conditions, can be considered a great year for "Amarone", which otherwise is not produced.
TOMMASI Amarone is a wine which one can proudly serve on special occasions, particularly with red meat roasts, game and ripe cheeses.