AMARONE AND APPASSIMENTO
Amarone
the secret is Appassimento.
Tommasi Amarone was born in 1959 in Valpolicella Classica from the autochthonous Corvina, Corvinone, Rondinella and Oseleta grapes, harvested and selected manually.
Corvina is the principal varietal and gives refinement. Corvinone makes the wine richer, more velvety and intensely fruity. Rondinella recalls the taste of cherry and Oseleta provides a silky tannin.
After the harvest, the grapes are spread out on the Arele (traditional bamboo racks) and left to dry for 100 days. With Appassimento (drying technique), the aromas contained in the skins are concentrated and sublimated. We thus allow the grapes this time, which will then return multiplied in the glass dressed in richness, complexity and depth. A long and controlled Appassimento is the secret for an excellent Amarone.
Tommasi Amarone was born in 1959 in Valpolicella Classica from the autochthonous Corvina, Corvinone, Rondinella and Oseleta grapes, harvested and selected manually.
Corvina is the principal varietal and gives refinement. Corvinone makes the wine richer, more velvety and intensely fruity. Rondinella recalls the taste of cherry and Oseleta provides a silky tannin.
After the harvest, the grapes are spread out on the Arele (traditional bamboo racks) and left to dry for 100 days. With Appassimento (drying technique), the aromas contained in the skins are concentrated and sublimated. We thus allow the grapes this time, which will then return multiplied in the glass dressed in richness, complexity and depth. A long and controlled Appassimento is the secret for an excellent Amarone.
Amarone is the classic par excellence of the Tommasi family. Elegance and structure, softness and complexity make it a unique wine known throughout the world.
Amarone is the classic par excellence of the Tommasi family. Elegance and structure, softness and complexity make it a unique wine known throughout the world.
100
DAYS
Appassimento leads to a greater concentration of the juice inside the berries, which then gives the wine more body and structure.
-40%
VOLUME
The water evaporates from the grapes leaving the sugars and aromas intact. The consequence of this process is the weight reducton of the bunch of 40% of the total volume.
10
KILOS
This is the average quantity of dried grapes needed to produce a bottle of amarone.
100
DAYS
Appassimento leads to a greater concentration of the juice inside the berries, which then gives the wine more body and structure.
-40%
VOLUME
The water evaporates from the grapes leaving the sugars and aromas intact. The consequence of this process is the weight reduction of the bunch of 40% of the total volume.
10
KILOS
This is the average quantity of dried grapes needed to produce a bottle of amarone.
Everything revolves around Appassimento, made possible by the thick skins of the native grapes and necessary to concentrate and sublimate their aromas.
The drying of the grapes is an original technique of Valpolicella Classica, and has always been regarded as its distinctive feature. In fact, the autochthonous grapes have the characteristic of having a very thick skin to withstand prolonged drying.
The Arele are the traditional bamboo racks on which the bunches of grapes are placed, then left to dry.
It is very important that the air circulates well in order to dry the stem and ensure that the Appassimento takes place in an optimal way.
Everything revolves around Appassimento, made possible by the thick skins of the native grapes and necessary to concentrate and sublimate their aromas.
The drying of the grapes is an original technique of Valpolicella Classica, and has always been regarded as its distinctive feature. In fact, the autochthonous grapes have the characteristic of having a very thick skin to withstand prolonged drying.
The Arele are the traditional bamboo racks on which the bunches of grapes are placed, then left to dry.
It is very important that the air circulates well in order to dry the stem and ensure that the Appassimento takes place in an optimal way.
The gesture of placing the grapes on the Arele is an almost magical ritual and implies a further selection of the bunches harvested in the vineyard.
The gesture of placing the grapes on the Arele is an almost magical ritual and implies a further selection of the bunches harvested in the vineyard.
December is the most important month, because the cold determines both the aromatic evolution and the formation of glycerol, which forms the structural part of the wine, giving it softness and elegance.
The grapes are pressed and left to ferment slowly for a month, and the natural yeasts present on the grape skin will carry on the process. Finally, three years (4 for the Amarone Riserva) of maturation in large Slavonian oak barrels and 1 year of aging in the bottle complete the work of the oenologist Giancarlo Tommasi, giving the wine character and personality.
December is the most important month, because the cold determines both the aromatic evolution and the formation of glycerol, which forms the structural part of the wine, giving it softness and elegance.
The grapes are pressed and left to ferment slowly for a month, and the natural yeasts present on the grape skin will carry on the process. Finally, three years (4 for the Amarone Riserva) of maturation in large Slavonian oak barrels and 1 year of aging in the bottle complete the work of the oenologist Giancarlo Tommasi, giving the wine character and personality.
