Val Polis Cellae - 11.10.2020
Cantine Aperte, Sapori e Arte in una terra unica, domenica 11 Ottobre 2020
Una Domenica d'Ottobre fra i vigneti che si colorano d'Autunno e la migliore ospitalità in cantina.
Un'occasione unica per scoprire i segreti della produzione dei grandi Rossi della Valpolicella: Amarone, Ripasso e Valpolicella in abbinamento ai sapori del territorio.
Ecco, questo è il Val Polis Cellae!
Vi aspettiamo nella nostra Welcome Area di Pedemonte dalle 10 alle 18 per un Tour della Cantina Magnifica, della Galleria e della Cantina Storica.
In degustazione: Tommasi Rafael Valpolicella Classico Superiore doc
Tommasi Amarone della Valpolicella Classico docg
Informazioni e prenotazioni a questo LINK
Grand Opening Tommasi Welcome Area
Grand Opening new Tommasi Wine Shop and Welcome Area
Saturday 1st December 2018 from 10.00am to 6.00pm
A unique and unforgettable experience to get to know the Tommasi world through a guided tour in the cellar followed by a wine tasting of 6 wine from Tommasi estates.
For the Grand Opening we created two experiences:
- Italian Grand Tour + Wine Tasting
Full winery tour where you can learn about the world of Tommasi and all wine making process, followed by a tasting of 6 wines from the 6 Tommasi estates.
€ 25.00 per person - Wine Tasting
pick and taste 5 wines from the Tommasi portfolio, with the possibility of visiting the aging cellars
€ 15.00 per person
Below you can find all the details and send the reservation request.
Italian Grand Tour Winery Visit
A journey through Italy discovering the great wines of Tommasi family estates.
Guided tour to discover the Tommasi Winery, the territory and the grapes of the Valpolicella Classica. Visit to the room dedicated to the 'Appassimento' and the Magnifica Cellar, with the biggest Guinness World Record barrell, the new Ageing Gallery and the Historic Cellar. Wine tasting paired with gourmet 'cicchetti':
Caseo Pinot Neto brut | Lombardy
Tommasi Amarone della Valpolicella Classico docg | Veneto
Casisano Brunello di Montalcino docg | Tuscany
Paternoster Rotondo Aglianico del Vulture doc Basilicata
Poggio al Tufo Rompicollo Toscana igt | Maremma Tuscany
Surani Dionysos Primitivo di Manduria Riserva doc Puglia
Duration: about 2 hours
Cost per person: € 25.00 instead of € 35.00
Tour Hours: 10.30 - 12.30; 11.30 - 13.30; 14.30 - 16.30; 15.30 - 17.30
To offer the best experience in the winery, we organize guided tours according times mentioned above, with 25 people per group.
Children up to 6 years: free
Children up to 17 years: € 5 per person
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Tasting Tommasi
The Tasting is dedicated for those who approach the Tommasi world for the first time.
You'll be welcome in the new wineshop area where you'll choose up to 5 wines from the entire Tommasi wine selection to learn about the history of the family and the 6 wine estates around Italy.
You can also visit the wine cellars: the Magnificent Cellar, the Gallery and the Historic Cellar. Tasting of 5 choice wines accompanied by finger food Duration: 1.5 hours Cost per person: € 15.00 instead of € 20.00
Tasting Hours:
10.30 - 12.00; 11.00 – 12.30; 11.30 – 13.00
14.00 – 15.30; 14.30 – 16.00; 15.00 -16.30; 15.30 – 17.00; 16.00 - 17.30
To offer the best experience in the winery, we organize guided wine tastings according times mentioned above, with 15 people per group.
Children up to 6 years: free
Children up to 17 years: € 5 per person
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WINE SHOP
Only for December 1st, 10% discount will be applied for each purchase and a 15% discount on gift packs.
VILLA QUARANTA - RISTORANTE BORGO ANTICO
Only for December 1st, 10% discount on lunch or dinner at the Borgo Antico Restaurant in Villa Quaranta for those who attended Tommasi Wine tour or Tasting at the new Tommasi Welcome Area.
Info & booking: ristorante@villaquaranta.com
Tel. 045 6767300
Villa Quaranta Wine Hotel & SPA
Via Ospedaletto, 57
37026 Ospedaletto VR
CAFFÈ DANTE BISTROT
Only for December 1st, 10% discount on lunch or dinner at the Borgo Antico Restaurant in Villa Quaranta for those who attended Tommasi Wine tour or Tasting at the new Tommasi Welcome Area.
Info e booking: info@caffedante.it
Tel. 045 8000083
Caffè Dante Bistrot
Piazza dei Signori, 2, 37121 Verona VR
Food Partner: Burro&Salvia banqueting
Tommasi Amarone 2011
CLIMATE and VINIFICATION
Smell, texture, color, aroma and characteristics of the grapes of the wine regions of Verona and in particular Valpolicella classica performed very well and recall the best vintages.
The 2011 vintage of Amarone are set to be excellent.
Thanks to the right balance between the meteorological conditions and the phonological stages of the vines, the 2011 vintage can be definitely considered positive.
The particularly windy weather determinated a natural thinning of the vegetative vigor of the vines, especially of the native Valpolicella varietals, having a further reduction in yield per hectare.
The clusters appear sparse, with a good size and a thick skin: ideal for the appassimento (drying process).
The hand selection of grapes for Amarone began in the first weeks of September.
«The wind and the summer breezes gave us grapes with a very wide range aromatic. - Giancarlo Tommasi, winemaker, says - The wines will have notes of red fruits such as cherry, raspberry, red currant fruit and blacks as blackberries, blueberries, plums, pronounced floral notes, reminiscent of violets, while maintaining the harmonic structure of wines, where the ratio of acidity and of minerality is balanced. The Valpolicella classica will remember the 2011 vintage among one of the best.
TASTING NOTES
Good persistence on the palate with elegant tannins and pleasant sweet balsamic velvety tones.
Balanced aftertaste with great pleasure and enveloping.Ruby red color purple with good intensity and density. Spicy scent of dried figs, cherries, herbs.
BUDDING: 3rd April
BLOSSOMING: 15th May
FRUIT SETTING: 25th May
VERAISON: 20th July
HARVEST: from 5th September
ORIGIN: Le Groletta and Conca d’Oro vineyards
GRAPES: Corvina Veronese 50%, Corvinone 15%, Rondinella 30%, Oseleta 5%
AGEING: 3 years in Slavonian oak barrels
ALCOHOL: 15,44 %
RESIDUAL SUGAR: 8 g/l
TOTAL ACIDITY: 5,79 g/l
DRY EXTRACT: 31,98 g/l net
The Appassimento
Tommasi family is certainly one of the most renowned ambassadors in the world of Amarone Classico, “Ripasso method” and Appassimento, the technique of drying the grapes.
The Appassimento is a unique and particular method of the Valpolicella Classica region, which has always characterized the production of wines of this territory. This technique has its roots in a distant past and since Roman times it has been remembered. Over the centuries, this technique of “drying” the grapes before crushing was completed and today distinguishes the production of the great wines of Valpolicella: Amarone and Recioto in particular. The experience needed to bring at the right point of Appassimento (drying process ) the grapes for Amarone is very high. To get an excellent wine the Appassimento is essential. It is a very critical and delicate phase, also linked to the cycle of seasons.
The grapes perfectly ripe and healthy are selected at the time of the hand picking. The thinnest bunches are choosen, with the berries not too close each other, so that the air can circulate. The grapes are laid out in large perforated plastic boxes, to ensure excellent ventilation. The boxes are stacked in the fruttaio, a large airy room above the cellar and the grapes are periodically monitored so that the Appassimento takes place in a perfect way.
Along with modern boxes there are the “Arele”, historical heritage of the Valpolicella, the protagonists of the method of drying the grapes.
“Arele” is the dialect term, which indicates the typical hurdles of wood and bamboo, where some of the grapes used to produce Amarone is still dried in the traditional manner.
The fruttaio is designed to ensure a constant aeration of the grapes so that the temperature changes gradually, and there are not puddles of moisture. The drying process must proceed very slowly.
The Appassimento lasts 100 days, but even more, according to the percentage of water contained in the original grapes. It is in fact the water has to “evaporate” from the grapes, leaving almost intact sugars.
The most obvious visible consequence of this phase, as well as the withering of the berries, is the loss of weight of the bunch, which varies depending on the type of grapes from 30% to 35%.
One of the main characteristics of the indigenous grapes (Corvina, Corvinone, Rondinella, Molinara and Oseleta ) is the thickness of the peel, which allows for a so long and slow drying process, preserving the characteristics of the grapes.
In January, the grapes are crushed and the maceration of the skins is long.
Also fermentation at low temperature is very slow, it takes about 40 days for the production of Amarone and 20 days approximately for the Recioto, the sweet traditional wine.
The Appassimento leads to a higher concentration of the juice inside the berries, which then gives to the wine more body and structure.
