Fiorato
⏳ Drinking Window
2022 - 2032
🍽️ Food & Wine Pairings
Dark chocolate desserts, aged blue cheeses such as Gorgonzola, and traditional dry Venetian pastries like Sbrisolona.
✨ Technical Specifications
Hailing from the historic Tommasi estate, founded in 1902 in the heart of the Valpolicella Classico region, 'Fiorato' is a prestigious Recioto della Valpolicella Classico. Recioto is the ancient, sweet ancestor of Amarone, deeply rooted in Veronese tradition. The name 'Recioto' derives from 'recia', meaning 'ear' in the local dialect, referring to the top lobes of the grape bunches that receive the most sunlight and concentration. Grown on the clay-limestone soils of the Fiorato vineyard, the traditional blend of Corvina, Rondinella, and Molinara grapes undergoes the 'appassimento' process, drying on bamboo racks for around four months. This natural dehydration concentrates the sugars, acids, and aromatics before a slow fermentation that is deliberately halted to preserve its luscious natural sweetness, followed by refined aging in oak casks.
🍾 About the Producer
Established in 1902 by Giacomo Tommasi in the hillside hamlet of Pedemonte di Valpolicella, Tommasi has evolved across four generations into one of the most prominent family-owned wine estates in northeastern Italy. While anchored in the classic calcareous-limestone hills of Valpolicella Classica, the estate has expanded its viticultural footprint across prominent northeastern denominations, including the mineral-rich, glacial clay terraces of Lugana on the southern shores of Lake Garda, as well as classic terroirs across Delle Venezie. Led winemaking-wise by Giancarlo Tommasi, the house operates under strict sustainability protocols certified via Equalitas. Vinification balances regional heritage with precision oenology, championing extended wood aging in large Slavonian oak casks for its iconic Amarone della Valpolicella and the ultra-prestige single-vineyard De Buris Riserva, while delivering vibrancy and saline minerality through stainless-steel vinifications in white expressions such as Le Fornaci Lugana and Le Volpare Soave Classico.