Campolongo di Torbe Amarone della Valpolicella Classico DOCG 2011

Masi Agricola

Campolongo di Torbe Amarone della Valpolicella Classico DOCG 2011 play

Region: Italy / Veneto
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.

97 Points

jamessuckling.com

2011 vintage
95 Points

Wine Spectator

2011 vintage
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harvest note

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.

tasting note

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.

food pairing

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.

technical data

GRAPES: 70% Corvina, 25% Rondinella, 5% Molinara
APPELLATION: Amarone della Valpolicella Classico DOCG
PH: 3.5
ACIDITY: 6.35 g/l
ABV: 15.92%
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 +
S.ciriaco-7 Raffaele-boscaini-4

“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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