About this wine
Vineyard and terroir
The grapes are grown in the Valpolicella area of Veneto on Tommasi’s own estates. The estate attributes its wines’ distinctive character to limestone soils and local grape varieties.
Vinification
The wine is made by appassimento: a portion of the grapes is dried on wooden trays known as arele before pressing and fermentation.
Ageing
It matures for 12 months in Slavonian oak barrels.
Tasting profile
The wine has a smooth texture and pleasantly firm tannins.
Label / history
The name Arele refers to the wooden trays used to dry the grapes. Tommasi Viticoltori was founded in 1902, when Giacomo Tommasi purchased his first vineyard. The family business subsequently grew to 135 hectares in Veneto. In 2001, Tommasi was named “Best Wine House in Italy.”
