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DESCRIPTION
The best selection of Valpolicella is passed over the pomace of Amarone, to obtain a second fermentation that enriches its aromas, body and complexity.
Sant'Ambrogio di Valpolicella (VR)
Fermentation in steel barrels for about 15 days. Refermentation on the Amarone marc for about 12/13 days.
Aging for at least 18 months in 65 hl Slavonian oak barrels. Stop for 6 months in the bottle.
Intense and bright ruby red, the nose is rich and intensely spicy, with notes of ripe cherry jam, tobacco and black pepper. On the palate it is elegant and full-bodied, with soft and silky tannins and a long persistence.
HOW TO SERVE
16-18 °C (７７°F)
It is recommended to let it breathe at least 30 minutes before serving
OVER 5 YEARS
Suitable for dishes of the land cuisine, it is excellent with boiled, braised and grilled red meats.
CELLAR
The historical context of the Belle Époque gives an idea of the frivolous and light breeze that crossed the city of Verona when Giacomo Battista Tommasi married Augusta in 1902 and went to live with his family. While continuing to cultivate the family land in Valpolicella, Giacomo already saw beyond wine, no longer as a simple drink, but as a superior quality product, intended for social occasions and celebrations. Two world wars have only postponed his dream and where his children would continue to work, contributing generously to the community of Pedemonte, where we still live and work today. Read more
