Masi Agricola Mazzano Amarone della Valpolicella Classico DOC 2006

Description

Within Negrar commune, this well-ventilated vineyard has southwest exposure at 350-415 meters elevation, and soil of deep, red eocenic limestone with good drainage, many stones, and beneficial mineral content. Amarone is made with the
ancient method of 'appassimento' (drying of the grapes). At end of September or beginning of October, bunches are dried on bamboo racks. By mid-February, the grapes weigh 35-40% less, partially affected by botrytis due to cool conditions.
After pressing, the dried grapes are partially de-stemmed, fermented for about 45 days in large Slavonian oak botti, at very cold, natural temperatures until the sugar has completely transformed to alcohol, and malolactic occurs. The wine is aged 3 years: 60% in 30-40 hectoliter Slavonian oak botti; 40% in 600-liter Slavonian and Allier oak casks, new and 1, 2 and 3 yrs. old; minimum 6 months in bottle.
An unusually cold spring slowed maturation, but helped form loose bunches ideal for appassimento. Summer was hot and prompted ripening. Cooler periods and fresh nights enhanced aromas. Appassimento grapes had high polyphenols and sugar. 2006 had dry weather and cool nights. By end of December, about 10% of Corvina developed botrytis, providing glycerine levels that give Masi Amarones their typical “illusion of sweetness.”
Bold and robust aromas of blackcurrants and blackberries, with wood and cinnamon notes. Similar palate flavors, with ripe plums and cherries, are broad and hefty, with vanilla and clove traces. Shows power, poise and grace from balanced
acidity and tannins. Extremely long finish. Pairs well with red meats, game, quail, full-flavored dishes and strong cheeses like parmesan and pecorino. Also a great after-dinner wine.
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