Masi Corvina Blend Amarone Della Valpolicella Classico Mazzano 1997

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Winemaker's Notes:

Mazzano is an austere and majestic wine - the very essence of Amarone - which derives particular benefit from being a...

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Vini & Affini
Cernobbio, IT (4,800 mi)
EUR 81.00
USD $
750ml
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What can I say? Masi knows what they are doing. This is a great wine - especially when paired with grass fed filet of beef. Take a bite, take a ... Read more

wonderful Read more

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User Reviews for Masi Corvina Blend Amarone Della Valpolicella Classico Mazzano

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Snooth User: Slyfox
23183949
0.00 5
08/09/2009

What can I say? Masi knows what they are doing. This is a great wine - especially when paired with grass fed filet of beef. Take a bite, take a sip .... Nirvana.


Snooth User: milestrane
12208132
4.50 5
02/19/2009

wonderful


Winemaker's 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 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

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 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

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