Masi Corvina Blend Amarone Della Valpolicella Classico Mazzano 2000

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Winemaker's Notes:

Grape varieties 75% Corvina, 20% Rondinella, 5% Molinara Wine making Amarone is the product of the ancient wine makin...

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Wow, heaven in a glass! Lovely nose of berries and leather. Huge mouthful of chocolate cherries and raspberries. Very well balanced, complex, high ... Read more

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User Reviews for Masi Corvina Blend Amarone Della Valpolicella Classico Mazzano

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Snooth User: Kingsize
3819945
5.00 5
12/10/2007

Wow, heaven in a glass! Lovely nose of berries and leather. Huge mouthful of chocolate cherries and raspberries. Very well balanced, complex, high alcohol. Wonderful, lasting finish.


Ratings & Tags for Masi Corvina Blend Amarone Della Valpolicella Classico Mazzano

rated this wine
4.00 5
09/03/2009

99177 Snooth User: Danny C
rated this wine
5.00 5
12/19/2008

rated this wine
5.00 5
12/19/2007

96982 Snooth User: amung2
rated this wine
5.00 5
11/12/2008

rated this wine
5.00 5
11/26/2007

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 Harvest 2000 A warm and sunny spring anticipated the blossoming; the rainfalls favoured loose bunches. After an unusually hot June, July temperatures were under the average with frequent rains. August was hot and dry, followed by a sunny September. The harvest was interrupted by some rainy days, but the general quality of the grapes allowed a good harvest: in fact, the grapes were very good and healthy, with thick skins, good sugar content, good acidity, and the colour was intense. In the area the quantity was generally 10-15% less than the average. Bad weather conditions during the first drying period. Therefore, the use of ventilators and a very careful selection of the bunches were fundamental to save the vintage and reach a good/very good final quality. 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

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 Harvest 2000 A warm and sunny spring anticipated the blossoming; the rainfalls favoured loose bunches. After an unusually hot June, July temperatures were under the average with frequent rains. August was hot and dry, followed by a sunny September. The harvest was interrupted by some rainy days, but the general quality of the grapes allowed a good harvest: in fact, the grapes were very good and healthy, with thick skins, good sugar content, good acidity, and the colour was intense. In the area the quantity was generally 10-15% less than the average. Bad weather conditions during the first drying period. Therefore, the use of ventilators and a very careful selection of the bunches were fundamental to save the vintage and reach a good/very good final quality. 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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