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Masi Amarone della Valpolicella Mazzano 2001

Bottle Size: 750ml Item #: 1013072
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Masi Amarone della Valpolicella Mazzano 2001 750ml

Masi Amarone della Valpolicella Mazzano

92 Point Wine Advocate: The estate's 2001 Amarone della Valpolicella Classico Mazzano is a big, dense wine. This expansive, generous red possesses beautiful layers of dark plums, prunes, leather, coffee beans and grilled herbs with superb density and fine overall balance. Although the style is similar to that of the Campolongo di Torbe, the Mazzano shows an additional level of depth and vibrancy. This is an exceptional wine. Masi is one of Veneto's most historic houses. I was pleasantly surprised by this strong set of wines, which far outpaces last year's offerings.

Wine wearing a red dress dark orange. Complex nose opens with notes of sandalwood and nutmeg. Everything is also enhanced by the scent of fresh fig. Let yourself be charmed by this nectar manifesting a pleasant freshness and fitted with smooth tannins. In addition, there are flavors of tobacco and prune confit. A fat mouthfeel, it persists for a beautiful finish.

Amarone is the product of the ancient wine-making method called ”appassimento” (drying of the grapes). At the end of September or the beginnning of October, the best clusters of grapes from the hillside vineyards are picked and placed in wooden boxes or on bamboo racks. The grapes are left to dry for 36 to 48 hours in rooms with controlled atmospheres (controlled humidity and forced ventilation) and then left to dry in large rooms in the old farmhouses in the hills until about the middle of January. There are large openings or windows to allow the free flow of air which is vital to the drying of the grapes. By January the grapes weigh 35-40% less and have a naturally enhanced flavour and a higher concentration of sugar. Just the Corvina is attacked by botrytis (”noble rot”). After a delicate pressing and partial destalking of the grapes, they ferment for about 50 days in large Slavonian oak barrels at low, natural temperatures (natural cold fermentation). The second fermentation with total transformation of the sugars and the malolactic fermentation take place in old oak barrels of 20 - 50 hl. Then the wine is aged partly in old oak barrels and partly in small barrels of Allier oak of 600 l for about 3-4 years. The aged wine is then bottled and rests for an additional six months or more before release.

MICHAEL
12/2/13 9:17 PM JOINED 11/14/10
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Masi Masi Amarone della Valpolicella Mazzano 2001
BOTTLE SIZE: 750ml
92 Point Wine Advocate: The estate's 2001 Amarone della Valpolicella Classico Mazzano is a big, dense wine. This expansive, generous red possesses beautiful layers of dark plums, prunes, leather, coffee beans and grilled herbs with superb density and fine overall balance. Although the style is similar to that of the Campolongo di Torbe, the Mazzano shows an additional level of depth and vibrancy. This is an exceptional wine. Masi is one of Veneto's most historic houses. I was pleasantly surprised by this strong set of wines, which far outpaces last year's offerings.
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Notes on the Masi Amarone della Valpolicella Mazzano 750ML 2001

Tasting Notes Wine wearing a red dress dark orange. Complex nose opens with notes of sandalwood and nutmeg. Everything is also enhanced by the scent of fresh fig. Let yourself be charmed by this nectar manifesting a pleasant freshness and fitted with smooth tannins. In addition, there are flavors of tobacco and prune confit. A fat mouthfeel, it persists for a beautiful finish.

Technical Notes Amarone is the product of the ancient wine-making method called ”appassimento” (drying of the grapes). At the end of September or the beginnning of October, the best clusters of grapes from the hillside vineyards are picked and placed in wooden boxes or on bamboo racks. The grapes are left to dry for 36 to 48 hours in rooms with controlled atmospheres (controlled humidity and forced ventilation) and then left to dry in large rooms in the old farmhouses in the hills until about the middle of January. There are large openings or windows to allow the free flow of air which is vital to the drying of the grapes. By January the grapes weigh 35-40% less and have a naturally enhanced flavour and a higher concentration of sugar. Just the Corvina is attacked by botrytis (”noble rot”). After a delicate pressing and partial destalking of the grapes, they ferment for about 50 days in large Slavonian oak barrels at low, natural temperatures (natural cold fermentation). The second fermentation with total transformation of the sugars and the malolactic fermentation take place in old oak barrels of 20 - 50 hl. Then the wine is aged partly in old oak barrels and partly in small barrels of Allier oak of 600 l for about 3-4 years. The aged wine is then bottled and rests for an additional six months or more before release.