Tommasi

Ripasso Method is obtained by the re-fermentation of Tommasi Valpolicella Classico Superiore on the dried grape skins that are gently pressed and still warm after fermenting in the must for Tommasi Amarone.

“Ripasso” method is a unique technique that “re-passes” the Valpolicella wine onto the dried grape skins of Amarone, still warm and rich in sugar after fermentation. The Valpolicella wine remains in contact with the pomace of Amarone for 10/12 days; during this period, a second alcoholic fermentation occurs. The Ripasso method gives the Valpolicella wine more structure and softer acidity, it is more rounded, complex and suitable for aging in barrels for 18 months.

It has a lovely, deep colour. Medium to full-bodied and a gentle, silky, LONG finish. Break out the BBQ to accompany it.

VALPOLICELLA RIPASSO – TOMMASI 2017

$30.99

13.5% Alcohol

UPC: 08004645305102

Chiaretto comes from the Italian word “chiaro”, which means light or pale. Chiaretto means something even paler, quite simply, a lighter shade of pale. This is a good description of the colour of Chiaretto di Bardolino. Sometimes when you look in the glass, you can almost mistake it for a white wine. The colour is beautiful in the bottle. This is important, as the appearance is part of the attraction of rosé wines. We have tasted an extensive selection of Chiaretto di Bardolino and give you our best picks.

Chiaretto di Bardolino comes from the eastern side of the beautiful Lake Garda in the Veneto region of northern Italy. The area is the same as for the red Bardolino wines. As for the red wines, the rose producers use mostly corvina. They can use up to 95% in a Chiaretto. It is mandatory to have at least 5% of rondinella. Corvina and rondinella are also the main grapes in neighbouring Valpolicella.

Simply…we really enjoyed it.

Tommasi Chiaretto Rose

$19.99

12% Alcohol

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Still Warm

A lighter Shade