From the vineyards of the Cru Conca d'oro and La Groletta, in the hilly area of Valpolicella Classica, come the grapes used to produce this iconic Tommasi label. Corvina 70%, Rondinella 25% and Corvinone for the remaining 5%, this red wine ferments in steel for about 15 days. After vinification, the wine undergoes an enrichment. A delicate process of refermentation on the marc of Amarone. It's a slow process that goes on for about two weeks. The time needed for Valpolicella to acquire greater complexity, though without reaching the level of its noble elder brother. This is followed by a phase of refinement in wood for about 18 months, which is extended by another 6 months in the bottle. Only then is Ripasso Tommasi ready to appear in public. In the glass it is a beautiful deep, luminous ruby red colour. The nose is rich and intensely spicy, with notes of ripe cherry jam, tobacco and black pepper. In the mouth it is elegant and full-bodied, with soft and silky tannins, naturally endowed with a long persistence.