Masi Amarone Della Valpolicella Classico Serego Alighieri Vaio Armaron 1999

Previously available for: $55.00
3.87 5 0.5
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Winemaker's Notes:

Grape varieties 65% Corvina, 20% Rondinella, 15% Molinara Serego Alighieri. Wine making Amarone is the product of the...

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User Reviews for Masi Amarone Della Valpolicella Classico Serego Alighieri Vaio Armaron

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Snooth User: joshzr
2841910
5.00 5
10/29/2007

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Ratings & Tags for Masi Amarone Della Valpolicella Classico Serego Alighieri Vaio Armaron

rated this wine
4.50 5
12/19/2007

Winemaker's Notes:

Grape varieties 65% Corvina, 20% Rondinella, 15% Molinara Serego Alighieri. Wine making Amarone is the product of the ancient wine making method called "appassimento" (drying of the grapes). At the end of September or beginning of October the best bunches are laid on bamboo racks in the old lofts of estate buildings where large windows allow for natural ventilation. By the middle of February the grapes weigh 35-40% less. Only the Corvina grape is affected by botrytis ("noble rot"). After a delicate pressing, the dried grapes, which are partially destalked, ferment for 48 days in large Slavonian oak barrels, at low, natural temperatures (the season is very cold); then the wine continues to ferment until the sugar has been totally transformed into alcohol and the malolactic takes place. Ageing 3 years in Slavonian oak barrels of 6-20 hl, 4 months in cherry wood casks, then a minimum of 5 months in the bottle. Ageing potential 25-30 years. Tasting notes Deep garnet red colour. Big aromas on the nose, concentrated and very elegant at the same time. Attractive hints of spices and sumptuously ripe fruit are quickly evident on the palate. Grapes picked from hillside sites provide wild flower and herb aromas and touches of spicyness. Dry on the finish with excellent length and velvety tannins that soften the alcoholic strength. Analysis Alcohol 15.35% by vol., sugars 7.5 g/l, dry extract 34.3 g/l, total acidity 5.80 g/l, pH 3.63.

Grape varieties 65% Corvina, 20% Rondinella, 15% Molinara Serego Alighieri. Wine making Amarone is the product of the ancient wine making method called "appassimento" (drying of the grapes). At the end of September or beginning of October the best bunches are laid on bamboo racks in the old lofts of estate buildings where large windows allow for natural ventilation. By the middle of February the grapes weigh 35-40% less. Only the Corvina grape is affected by botrytis ("noble rot"). After a delicate pressing, the dried grapes, which are partially destalked, ferment for 48 days in large Slavonian oak barrels, at low, natural temperatures (the season is very cold); then the wine continues to ferment until the sugar has been totally transformed into alcohol and the malolactic takes place. Ageing 3 years in Slavonian oak barrels of 6-20 hl, 4 months in cherry wood casks, then a minimum of 5 months in the bottle. Ageing potential 25-30 years. Tasting notes Deep garnet red colour. Big aromas on the nose, concentrated and very elegant at the same time. Attractive hints of spices and sumptuously ripe fruit are quickly evident on the palate. Grapes picked from hillside sites provide wild flower and herb aromas and touches of spicyness. Dry on the finish with excellent length and velvety tannins that soften the alcoholic strength. Analysis Alcohol 15.35% by vol., sugars 7.5 g/l, dry extract 34.3 g/l, total acidity 5.80 g/l, pH 3.63.

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