HISTORY OF THE ORIGIN OF WINE TOMMASI
One of the most prominent representatives of Italian winemaking is the Tommasi company. The Tommasi Viticoltori family business for many decades successfully combines the traditions of wine production and modern technology. In 2001, they received the title of “The Best Wine House of Italy” according to Wine & Spirits.
It all began in 1902, when Giacomo Tommasi decided to closely engage in winemaking and acquired the first vineyards, successfully located on the fertile lands of Veneto. Decades later, the family had 135 hectares. It is due to the specificity of the local soil (limestone, a high calcium content) and ideal climatic conditions, the wine from these vineyards acquires a unique taste. A feature of the Tommasi family winery (Tommasi) is the use of recioto technology for the production of dry wines: the grapes are dried for several months before they begin to ferment. Thus, the maximum concentration of sugar in grapes is achieved. This is the way the best Tommazy family wines are prepared: Amarone, redder than Valpolicella, white Soave. Today there is no need to go to Italy, enjoy these wonderful wines in Kazakhstan.
Did you know that for the production of Amarone wine grapes are dried until it loses a third of its weight. Due to this, the resulting wine gets its elegant taste. The alcohol content is 15-16%. In the long aftertaste guessed notes of chocolate, dates and mocha.
Today, Giacomo Tommasi’s business is continued by his heirs – the fourth generation of Tommasi. Each of the six people is working hard on business development and continues to take care of the land. And still in production used grapes grown only on the fertile land of Veneto. Thanks to the dedication of all members of the family, Tommasi wines are exported to more than 25 countries. Most of the wines produced by the Tommasi brand were marked by high marks from the world’s best wine publications (Gambero Rosso, Wine Spectator, Decanter).