Grapes: 75% Corvina, 20% Rondinella, 5% Molinara
Within Negrar commune, this well-ventilated vineyard has southwest exposure at 350-415 meters 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, partially affected by botrytis due to cool conditions. 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 Enthusiast2011 vintage
Wine & Spirits2011 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.
Impenetrable, deep ruby red colour. Intense and complex aromas of baked fruit and spices on the nose with hints of spices such as cloves and cinnamon with coffee beans. Remarkable on the palate for its imposing structure and soft, silky tannins. Warming alcohol is well balanced with pleasing acidity. Long finish dominated by marasca cherries.
Good with red meats and other full flavoured foods. Excellent with strong cheeses such as parmesan and pecorino.
GRAPES: 75% Corvina, 20% Rondinella, 5% Molinara
APPELLATION: Amarone della Valpolicella Classico DOC
ACIDITY: 6.3 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: 1.8 g/l
points of distinction
- Austere and majestic, Mazzano is a prototypical Amarone that benefits from aging in small oak barrels.
- Production is extremely limited and made only in the best years
- Masi's Cru wines are reference point wines from the finest terroirs in 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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