Tommasi Amarone is produced from the Valpolicella grape varieties (Corvina, Rondinella, Corvinone, Molinara and Oseleta) which are cultivated on high hillside terraces.

The traditional “pergola veronese” and the modern “guyot” methods of training the vines are used, and only the best and most mature clusters are handly selected for Amarone.

The grapes are placed directly onto small open racks and taken to an open-sided building where they are dried by the cool breezes of autumn and winter until they are crushed the following January.

The Tommasi Amarone ages at least three years in oak barrels and is then bottled. After bottling, the wine ages for at least another year.

To produce Amarone means to embrace a labor of love which is not completed at the time of harvest but continues through the winter months.
During these months the grapes are reduced in a period of “active lethargy”: that is, they seem to be still but changes are taking place that enrich them, giving them new aromas and a deeper flavor, a result of losing about 50% of their weight and concentrating the level of natural sugar.
In managing the drying and vinification process it is essential that the winemaker has clearly in mind the wine which he seeks to create.

Tommasi Amarone is a wine which can be proudly served on special occasions, particularly with roasted meat, game, and ripe cheeses.

It can also be sipped after dinner, before a fireplace, or anywhere as an ideal companion to enjoyable conversation.