Masi Classico Mazzano Amarone 1997

View Larger

Share this page:

• Facebook
• Twitter

Snoothrank:

Starting at: $186^.99

4 Reviews

Add a review

Winery:

Masi Agricola

Varietal:

Corvina

Region:

Italy > Veneto

Type:

Red Wine

Color:

Drink Dates:

Drink Now - 2012

UPC:

 

User Tags:  dried grape wines, amarone, vineyards, meat, herbaceous, red meat, austere, dried, fresh, aged 

Customers Also Bought

• Serafini & Vidotto Il Rosso Dell'Abazia 1999

  Snoothrank: 3.5/5 Starting at $13.47 USD
• Cadus Cabernet Sauvignon 2003

  Snoothrank: 3.5/5 Starting at $24.89 USD

• Tommaso Bussola Amarone Della Valpolicella Classico Tb 2001

  Snoothrank: 3.5/5 Starting at $214.32 USD
• Tommaso Bussola Tb Valpolicella Classico Superiore 1998

  Snoothrank: 3.5/5 Starting at $103.24 USD

Winemakers Notes

Mazzano is an austere and majestic wine - the very essence of Amarone - which derives particular benefit from being aged in small oak barrels. The grapes come from an historic vineyard whose quality has been renowned since the XII century. It is delicious drunk on its own at the end of a meal, or with redmeats, game, and with mature Pecorino and Parmesan cheeses. Its production is very limited.

The wine has a very deep ruby colour, it is dense and rich. An elegant and austere bouquet
offers cherry, plums and incense scents. The fruit on the palate evolves in liquorice and bitter
chocolate read more...aromas, with a hint of toasted coffee. A touch of “gianduia” chocolate completes the
fruity aromas (cherry, plums and wild cherry) in the aftertaste. Its finish is dry and persistent.

Grape varieties 75% Corvina, 20% Rondinella, 5% Molinara

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 clusters are laid on bamboo racks in the lofts of the farmhouse on the vineyard, were large windows allow a natural ventilation. By the middle of February the grapes weigh 35-40%
less. They are partially affected by botrytis ("noble rot") due to the cooler climate of the high hills. After a delicate pressing, the dried grapes, still on their stalks, ferment for about 45 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 Allier and Slavonian oak barrels of 600 liters of first, second and third passage, then a minimum of 6 months in the bottle

Ageing potential 35-40 years

Analysis
Alcohol 16% by vol., Residual sugar 4.40 g/l, Dry extract 35.30 g/l, Total acidity 6.10 g/l, pH 3.71    (hide)

Explore