Wine Tommasi, "Ripasso", Valpolicella Classico Superiore DOC, 2010

"Ripasso" Valpolicella - one of the best wines from Tommasi, which is produced by the method of "Ripasso". The method consists in the re-fermentation of warm and rich in sugar cake from the magnificent Amarone for 12 days with continuous daily pumping of the wort. Prior to this primary fermentation the fermentation is performed in tanks of stainless steel, lasting approximately 9 days. At the end of vinification "Ripasso" first 18 months aged in barrels of Slavonian oak for 65 hectoliters, and then another six months developing in bottles. This technology provides a rich, well-balanced wine, enchanting lush tones of ripe cherries and spicy hints of clove, cinnamon and black pepper.

Family group Tomazzi Vitikoltori was founded in 1902, when Giacomo Tommasi purchased his first vineyard. Over a century of history from a small family business company has evolved into a major producer, owns 135 acres of excellent land in the best wine region of Italy - Veneto. Of particular note is the fact that Tommasi makes wine only from grapes grown on their own lands, and their unique taste they acquire through the specifics of soil represented by limestone, as well as local grape varieties that best reflect the characteristics of the terroir. Today, skillfully combining in his work of traditional and modern winemaking techniques, Tommasi produces elegant wines, which annually receives high marks such respected publications as: Gambero Rosso (Italy), Wine Spectator (USA), Decanter (UK), Wine Enthusiast (USA) . In 2001 the company won the title Tommasi "The best wine house Italy."