| Grape varieties |
70% Corvina, 5% Molinara, 25% Rondinella |
| Origin |
From the west and south-west hills of vineyards, located on the coasts of the historic production communities (Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano). |
| Climate |
After a mild winter and a little rainy spring, the first half of June was characterized by rainfall and warm temperatures, which rose even higher during the second half of July. The combination of such factors caused 15 days advance of the tire phases. In July, the number of grapes was reduced by 15%. |
| Soil composition |
The red lime-containing soil comes from the Eozeny era; in addition still red hard soil on basalt. |
| Harvest |
The grape harvest was easily carried out in advance. The harvested amount was lower than the average, but the grapes were high quality. In the Valpolicella area the climate has allowed an ideal grape wilting. |
| Vinification |
The Amarone is made according to the old "withering" method, which was known in Roman times. At the end of September / beginning of October, the grapes selected on the hills are placed on the traditional bark of Darren (the so-called "arele"). The Darren are located in fruit stores where natural wilting is controlled by the NASA system. At the end of January, the grapes lost 35% of their weight and got a higher sugar level. Of course, only the Corvina is attacked by the Botrytis, a noble gray horse. After that, the grapes are gently pressed, some of them destemmed, aged for 45 days in large oak barrels from Slavonia or in stainless steel containers at a naturally cold temperature. 35 days of complete fermentation in barrels (30-40 hl) with the addition of alcohol-proof yeast and malolactic fermentation. |
| Ageing |
24 months: 80% in Slavonian oak barrels (40-80 hl), 20% in Slavonia small Allier and oak barrels (40% new barrels, 30% second refill, 30% third refill). Then 4 months in the bottle. |
| Pairing |
Excellent as an after-dinner wine, or to go with red meat, game, quails and richly-fl avoured dishes. Very good with well-aged cheeses, such as parmesan, pecorino and gorgonzola. |
| On offer |
Price Masi Amarone della Valpolicella Classico Costasera 2016 € 32.46
ex VAT
|