An ode to Appassimento wines. This style of production is hot! Why? Because Italian wines produced using the so-called Appassimento technique are simply delicious. And that's a fact! This production method is particularly popular in Northern Italy. For some time now, the renowned Italian winery Tommasi has also included such a wine in its range: Arela Appassimento. This wine is made by drying some of the grapes on wooden racks, coincidentally called Arele. After drying, a period of 30 to 40 days, the grapes are pressed. This production method is inspired by the Amarone production method. No wonder Tommasi Arele Appassimento is such a success. The wine is delicate, elegant, and above all, incredibly delicious!
The old vineyard of Tommasi Arele
The vineyards of Corvina, Rondinella, and Merlot, the grape varieties used for Arele Appassimento, are located in the Valpolicella Classico region. This is the heart of Valpolicella, where the finest wines are produced. The grapes are planted on the slopes of the hilly landscape, facing southwest. These are the ideal conditions for exciting, delicious, and fantastic wines. Tommasi Arele Appassimento is a bottle of quality, a quality that few wines can match. A top-notch glass of wine from Italy!
What does a Tommasi Arele Appassimento taste like?
Tommasi Arele Appassimento is a beauty, from the first sip to the last drop. Before bottling, the exquisite juice is aged for a full 12 months in Slovenian and French oak barrels. This gives the wine wonderful depth. The aroma is captivating and broad. You smell everything! Raspberries, blackberries, black cherries, but also plum compote and dried herbs. A glass that never bores; you keep sniffing! The taste is exactly like the aroma: fantastic! When you take a sip, the wine is mouthful. The incredibly juicy character is pleasant. You'll taste cherries, berries, and blackberries, as well as hints of spice and a hint of pepper. The finish is long and slightly creamy. Tommasi Arele Appassimento is a wine you're sure to fall in love with.