Tommasi 'Il Fornaci' Rose

Premium Rose wine from a single vineyard on the shores of Lake Garda in northern Italy. Crisp fresh fruity and elegant.


Pale pink hue, with highlights reminiscent of rose petals, introduces a rich bouquet: fragrant and fine, with aromas of pink grapefruit, peach blossom, mineral hints, and mandarin orange zest. Vibrant and fresh with notes of citrus zest. Mouth-watering finish.




Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

90 points - Decanter

Italy

Keep in a cool dark place and drink cold.

Glass Bottle

Glass

Contains Sulphites

Suitable for vegans and vegetarians

Tommasi

The Tommasi Family produce great wine from various estates in Italy and this rose expresses the cheerful character of the Lugana region.

Tommasi

Piedmont, Italy

Founded by Giacomo Tommasi in 1902, Tommasi has grown to be the largest family-owned vineyard estate in the Valpolicella Classica, owning 105 hectares and an additional 15 hectares in the Lugana DOC. Tommasi is located in Pedemonte in the heart of the historic ‘Classico’ region, from which the best quality wines are produced. The estate is owned and managed by the fourth generation of the Tommasi family, with six family members working together in harmony. Pierangelo manages the UK market, while winemaker, Giancarlo prefers to stay close the vineyards and winery.

MMD Ltd

90% Turbiana & 10% Rondinella

2023

The vineyard lies in the Lugana DOC of Veneto between the shores of Lake Garda.

Pale pink hue, with highlights reminiscent of rose petals, introduces a rich bouquet: fragrant and fine, with aromas of pink grapefruit, peach blossom, mineral hints, and mandarin orange zest. Vibrant and fresh with notes of citrus zest. Mouth-watering finish.

12.5

Tommasi

Perfect as an aperitif or with delicately flavoured hors d’oeuvres. Excellent with fish main courses or Asian dishes, and ideal for accompanying pizza.

Giancarlo Tommasi

Dry

The Turbiana and Rondinella are carefully selected, harvested at the same time, and brought to the winery. They are put – separately – into the press to macerate for one hour. This phase of skin contact, in which the substances that give the wine its particular color are released, is the most sensitive. The grapes (again separately) then undergo a very gentle pressing for 2 hours, from which the free-run juice of the two varieties is obtained. At the end of these delicate processes, the two musts are blended together. The resulting liquid is chilled and racked, and then inoculated with selected yeasts. The alcoholic fermentation is maintained at controlled temperatures of between 15° and 18°C for 10 days; the wine then matures for 4 months in stainless steel.