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Masi Amarone della Valpolicella Classico Costasera(2003)
Wine making Amarone is the product of the wine-making method well known to the
Romans called "appassimento" (grape drying). At the end of September or
the beginning of October, the best clusters of grapes from hillside
vineyards are picked and laid out on bamboo racks in special lofts
equipped with the NASA “natural appassimento” control system. At the end
of January the grapes weigh 35% less and have concentrated sugars. This
time only the Corvina grapes were naturally attacked by noble rot. The
processes that follow are: soft pressing; partial destalking; 45 days
fermentation read more...
- Atlas308
- May 2008
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- Full bodied and delicious. Well balanced with hints of raisins and stone fruit built on an Old World foundation make for a wonderful wine.
