Masi Osar Masi Agr. Rødvin Italia Veneto Øvrige 2001

Avg Price: $149.99
3.31 5 0.5
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Winemaker's Notes:

Grape varieties Garganega 75%, Sauvignon Blanc 25%. Wine making Garganega and Sauvignon Blanc are harvested and vinif...

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Lake Liquor
Ronkonkoma, NY (260 mi)
USD 149.99
750ml
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The nose showed rich black cherry, spice, dark chocolate, and a hint of old wood and tobacco. On the palate, it was full bodied balanced by juicy a... Read more

The nose showed raisins, bright cherry, tree bark, herbs, leather and a hint of citrus. On the palate, it had gripping tannins but was perfectly ba... Read more

Excellent Valpolicella for the price. Similar wines would cost twice as much! Read more

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User Reviews for Masi Osar Masi Agr. Rødvin Italia Veneto Øvrige

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Snooth User: Eric Guido
92549166,129
3.50 5
09/25/2011

The nose showed rich black cherry, spice, dark chocolate, and a hint of old wood and tobacco. On the palate, it was full bodied balanced by juicy acidity with firm tannins wrapped in sweet raspberry fruit, plum and hints of cinnamon stick. The finish was long with sour cherry and chocolate flavors


Snooth User: Eric Guido
92549166,129
3.50 5
09/25/2011

The nose showed raisins, bright cherry, tree bark, herbs, leather and a hint of citrus. On the palate, it had gripping tannins but was perfectly balanced by rich red fruit, dark chocolate and sweet spices. The finish was long and elegant with sweet red fruits and slight drying tannin that promises long-term development in the cellar.


Snooth User: rusieb
4180442
4.00 5
01/24/2008

Excellent Valpolicella for the price. Similar wines would cost twice as much!


Ratings & Tags for Masi Osar Masi Agr. Rødvin Italia Veneto Øvrige

rated this wine
3.50 5
03/18/2013

Winemaker's Notes:

Grape varieties Garganega 75%, Sauvignon Blanc 25%. Wine making Garganega and Sauvignon Blanc are harvested and vinified separately in temperature-controlled stainless steel tanks (12-16°C). Selected yeasts are used. The Sauvignon is off-skin vinified for 15-18 days, but the Garganega has about 12 hours on-skin contact before a fermentation which lasts about 20-22 days. The Sauvignon finishes its fermentation in barriques, where it then remains for 3 months before being blended with the tank-fermented Garganega. Ageing 3 months: Garganega in 200 hl stainless steel tanks, Sauvignon Blanc in Allier oak barriques. After assemblage the wine is given 2 months bottle age. Ageing potential 3 years. Tasting notes Pale straw yellow with green tinged reflections. Intense and long lasting bouquet of green apples and peaches with nuances of orange blossom, roses and wistaria. Fresh acidity and good weight. Long aftertaste with marked hints of peach jam and cirus fruit. Smooth and well balanced. Analysis Alcohol 12.48% vol., sugars 3.7 g/l, dry extract 18.7 g/l, total acidity 5.80 g/l, pH 3.17.

Grape varieties Garganega 75%, Sauvignon Blanc 25%. Wine making Garganega and Sauvignon Blanc are harvested and vinified separately in temperature-controlled stainless steel tanks (12-16°C). Selected yeasts are used. The Sauvignon is off-skin vinified for 15-18 days, but the Garganega has about 12 hours on-skin contact before a fermentation which lasts about 20-22 days. The Sauvignon finishes its fermentation in barriques, where it then remains for 3 months before being blended with the tank-fermented Garganega. Ageing 3 months: Garganega in 200 hl stainless steel tanks, Sauvignon Blanc in Allier oak barriques. After assemblage the wine is given 2 months bottle age. Ageing potential 3 years. Tasting notes Pale straw yellow with green tinged reflections. Intense and long lasting bouquet of green apples and peaches with nuances of orange blossom, roses and wistaria. Fresh acidity and good weight. Long aftertaste with marked hints of peach jam and cirus fruit. Smooth and well balanced. Analysis Alcohol 12.48% vol., sugars 3.7 g/l, dry extract 18.7 g/l, total acidity 5.80 g/l, pH 3.17.

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