One of the flagships of the Tommasi company. cared for in every step, after harvesting and manual selection in 5/6 kg boxes, the grapes are naturally dried in the large and ventilated fruit cellar for about four months. In January, the grapes are pressed. The subsequent fermentation takes place slowly in wooden vats for 30 days on the skins and the yeasts used are exclusively indigenous. Maturation Maturation for 4 years, of which the first in 500 Lt tonneau and the other 3 in large Slavonian oak barrels. The Ca 'Florian amarone then rests in the bottle for at least a year.