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Masi Corvina Blend Recioto Della Valpolicella Amarone Classico 2003

Winemaker's Notes:

Wine making Amarone is the product of the wine-making method well known to the Romans called "appassimento" (grape drying). At the end of September or the beginning of October, the best clusters of grapes from hillside vineyards are picked and laid out on bamboo racks in special lofts equipped with the NASA “natural appassimento” control system. At the end of January the grapes weigh 35% less and have concentrated sugars. This time only the Corvina grapes were naturally attacked by noble rot. The processes that follow are: soft pressing; partial destalking; 45 days fermentation in large Slavonian oak barrels or stainless steel vats at low, natural temperatures; transfer into barrels of 30-40 hl where the alcoholic fermentation continues for 35 days in the presence of selected alcohol resistant yeasts; malolactic fermentation. Ageing 24 months with 80% aged in Slavonian oak barrels of 40-80 hl and 20% in small Allier and Slavonian oak barrels (40% new, 30% second usage, 30% third usage). The wine is then bottle-aged for a minimum of 4 months. Ageing potential 30-35 years. Tasting notes Deep ruby red colour with violet tinges to the edges. Clean, very powerful and complex on the nose with good alcoholic backbone amid the sweet aromas of dried prunes and raisins.Soft and dry on the palate with typical baked cherry flavours mixed with hints of cocoa and cinnamon. Attractively long finishing and full-bodied with soft tannins. Analysis Alcohol 14.85 % by vol., residual sugar 8 g/l, dry extract 31 g/l, total acidity 5.82 g/l, pH 3.44.

3.47 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 Recioto Della Valpolicella Amarone Classico

Add your review
Snooth User: Atlas308
7086343
4.00 5
05/06/2008

Full bodied and delicious. Well balanced with hints of raisins and stone fruit built on an Old World foundation make for a wonderful wine.


Snooth User: milestrane
12208132
4.00 5
02/19/2009

one of my true favs


Snooth User: connolly
1471104
5.00 5
03/06/2009

Wonderful. To be enjoyed, like life; deliberately. Deep flavor, rounded and full. Do not rush this one. Betters over time.


5.00 5
10/29/2008

Five glasses



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Wine making Amarone is the product of the wine-making method well known to the Romans called "appassimento" (grape drying). At the end of September or the beginning of October, the best clusters of grapes from hillside vineyards are picked and laid out on bamboo racks in special lofts equipped with the NASA “natural appassimento” control system. At the end of January the grapes weigh 35% less and have concentrated sugars. This time only the Corvina grapes were naturally attacked by noble rot. The processes that follow are: soft pressing; partial destalking; 45 days fermentation in large Slavonian oak barrels or stainless steel vats at low, natural temperatures; transfer into barrels of 30-40 hl where the alcoholic fermentation continues for 35 days in the presence of selected alcohol resistant yeasts; malolactic fermentation. Ageing 24 months with 80% aged in Slavonian oak barrels of 40-80 hl and 20% in small Allier and Slavonian oak barrels (40% new, 30% second usage, 30% third usage). The wine is then bottle-aged for a minimum of 4 months. Ageing potential 30-35 years. Tasting notes Deep ruby red colour with violet tinges to the edges. Clean, very powerful and complex on the nose with good alcoholic backbone amid the sweet aromas of dried prunes and raisins.Soft and dry on the palate with typical baked cherry flavours mixed with hints of cocoa and cinnamon. Attractively long finishing and full-bodied with soft tannins. Analysis Alcohol 14.85 % by vol., residual sugar 8 g/l, dry extract 31 g/l, total acidity 5.82 g/l, pH 3.44.

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