Everything revolves around the drying of the grapes, known as Appassimento. The thick skins of local varieties are suited to the gradual withering, fundamental for concentrating and enhancing their aromas.

The benefits of waiting one hundred and ten days of appassimento, amplify richness, complexity and depth. Nothing must be left to chance, although the true outcome is in the hands of Nature: indeed, it is the cold of winter that will ultimately create the conditions for the signature round, elegant structure of an Amarone wine.

We must begin with the most time-honored winemaking tradition for our family: the withering of the grapes or what here is known as "appassimento", a technique originating in the Valpolicella Classica. The thick-skinned nature of the native grape varieties can sustain the long months of drying without developing rot.

At harvest, the "arele", traditional bamboo drying racks, are prepared to bed the whole, healthy bunches which will be gently laid to wither for 110 days in a magic ritual. A second selection in January will ensure that only perfect bunches will be pressed for Amarone.
La fase iniziale è molto importante dato che l’aria deve circolare per poter seccare il raspo e far sì che il processo si svolga in maniera ottimale.

We must begin with the most time-honored winemaking tradition for our family: the withering of the grapes or what here is known as "appassimento", a technique originating in the Valpolicella Classica. The thick-skinned nature of the native grape varieties can sustain the long months of drying without developing rot.

At harvest, the "arele", traditional bamboo drying racks, are prepared to bed the whole, healthy bunches which will be gently laid to wither for 110 days in a magic ritual. A second selection in January will ensure that only perfect bunches will be pressed for Amarone.

The air must continuously circulate to dry the stems before the grapes begin to wither. The arele are gradually stacked in a "fruttaio" or drying room as the grape bunches fill each rack. Ventilators are placed in the room for the first 30 to 40 days to assist the dehydration of the clusters, and a dehumidification system ensures an ideal environment to evaporate the humidity generated during the drying process.

December, generally the coldest month, is a critical moment needed for the aromatic development and the formation of glycerol that represents a fundamental structural aspect of the wine that confers a soft, elegant texture.

The low humidity keeps the bunches healthy without any development of mold until they are ready for pressing in January.

After a final selection where another 5 to 6 percent of the grapes are discarded, the final yield averages 40% of the original volume. The grapes are then pressed and left to ferment spontaneously with wild yeast.

The wine is separated from the skins and matures for five years in oak barrels. Time takes over, giving the fruit its form and imbibing it with flavor and character.

Amarone, Valpolicella, Ripasso, Recioto e i Rossi veneti are the sum of the winemaking experience of Giancarlo Tommasi, in his native land with a unique terroir. The time tested historical method of “appassimento” and the Ripasso method distinguish the production of these great native wines.