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Masi Corvina Blend Amarone Della Valpolicella Classico Mazzano 1999

Winemaker's Notes:

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 Tasting notes 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. 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

3.81 5 0.5
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MASI:
The Boscaini family have been the owners of the Masi vineyards for six generations. Sandro Boscaini is the company president. The other members of the family involved are Sandro's children: Alessandra and Raffaele, and his brothers: Bruno who looks after the production processes, and Mario who is a sleeping partner in the company.

Member Reviews for Masi Corvina Blend Amarone Della Valpolicella Classico Mazzano

Add your review
Snooth User: akops41
30190458
3.00 5
10/17/2007

has oxidative quality, bringing flavors of almond, stewed fruit, and earth. dried fruit notes.


Snooth User: eldivan
3458037
4.50 5
11/13/2007

My favorite italian, Valpolicella best version: fruity and soft to taste. It works very well with pasta and cold meat...


Snooth User: amung2
9698233
5.00 5
11/11/2008

Five glasses



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 Tasting notes 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. 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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