Grapes: 70% Corvina, 25% Rondinella, 5% Molinara
Within Negrar commune, this well-ventilated vineyard has southwest exposure at 375-400 metres elevation, and soil of deep, red eocenic limestone with good drainage, many stones, and beneficial mineral content. Amarone is made with the ancient method of 'appassimento' (drying of the grapes). At end of September or beginning of October, bunches are dried on bamboo racks. By mid-February, the grapes weigh 35-40% less and only Corvina is affected by botrytis. After pressing, the dried grapes are partially de-stemmed, fermented for about 45 days in large Slavonian oak botti, at very cold, natural temperatures until the sugar has completely transformed to alcohol, and malolactic occurs. The wine is aged 3 years: 60% in 30-40 hectoliter Slavonian oak botti; 40% in 600-liter Slavonian and Allier oak casks, new and 1, 2 and 3 yrs. old; minimum 6 months in bottle.
Wine Spectator2011 vintage
Favorable weather between April and June, apart from the strong winds on 27th May which broke many loose shoots, resulting in a limited loss of yield of around 10% -15%. July was generally cold, followed by a very warm August and September, which favored an early ripening. The harvest was 2-3 weeks earlier than average: in the low-lying hills it began on 6th September, and on the higher slopes on the 15th. Overall yield was down 10% against the average. The grapes were healthy with good acidity, high sugar levels and above-average levels of polyphenols. The warm, dry autumn has really favored the appassimento process.
Deep, powerful ruby red colour with a dense texture. The bouquet is strong and very attractive with a slight sweetness that is reminiscent of plum jam and cherries preserved in spirit. Firm but soft and silky tannins on the palate and an attractive acidity to balance the ample body. Long and intense on the finish with hints of baked fruit and a touch of spiciness.
Pairs well with red meats and other tasty dishes. Excellent with mature cheeses such as parmesan and pecorino. The softness of the wine apparent in some years makes it a good match with gorgonzola.
GRAPES: 70% Corvina, 25% Rondinella, 5% Molinara
APPELLATION: Amarone della Valpolicella Classico DOCG
ACIDITY: 6.35 g/l
AGING: Aged 3 years: 60% in 30-40 hectoliter Slavonian oak botti; 40% in 600-liter Slavonian and Allier oak casks
RESIDUAL SUGAR: 8 g/l
points of distinction
- The most elegant of Masi’s cru wines, full-bodied and balanced, with bold aromas
- Production is extremely limited and made only in the best years
- Masi Crus are reference point wines, from finest terroirs within Valpolicella
about the grape +
Corvina has bright, relatively delicate cherry fruit flavors, with high acidity and pronounced aromas of cherry, bitter almond and spice.
“Masi wines must have a recognizable character, a unique style, and be approachable and pleasant to drink.” – RAFFAELE BOSCAINI, GENERAL COORDINATOR OF MASI TECHNICAL GROUP
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