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Costasera Amarone 2007 - MASI (Veneto) 750ml x 1btl
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¥20,900 JPY
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Proud, majestic, complex and exuberant: this is Masi's gentle giant. A benchmark for the Amarone category, which, together with Barolo and Brunello, makes up the aristocracy of the Italian wine world. The product of Masi's unrivalled expertise in the appassimento technique, whereby traditional grapes for the Valpolicella Classica area - Corvina, Rondinella and Molinara - are laid out on bamboo racks to concentrate their aromas during the winter months.
Denomination: Amarone della Valpolicella Classico DOCG
Vintage: 2007
Vintage Information:
5 star vintage. After a mild winter and a spring with very little rainfall, the first half of June had plentiful rainfall combined with high temperatures, which became even higher in the second half of July. These two factors together combined to bring ripening phases forward by about two weeks. A light 15% green harvest was carried out in July. Harvesting took place slightly earlier than normal with slightly smaller quantities than usual, but with excellent quality grapes. Weather conditions for the appassimento process were ideal in the Valpolicella region. A mild winter, infrequent rain, low relative humidity values and a natural occurrence of botrytis are promising signs for an exceptionally good vintage.
Grape Variety: Corvina, Rondinella, Molinara
Tasting Notes:
Deep opaque red with violet tinged edges. Rich, powerful bouquet with aromas of baked fruit, cooked with herbs and spices. The alcohol content plays its usual role in cutting the sweetness on the palate. Cherry fruit preserve and cinnamon are the major components in a long-lasting and attractive finish.
Vinification:
Amarone is the product of a wine-making method the Ancient Romans knew called "appassimento" and involving 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. By the end of January the grapes had lost 35% of their original weight and have highly 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; and malolactic fermentation.
Food Pairing:
Excellent as an after-dinner wine, or to go with red meat, game, quails and richly flavoured dishes. Very good with well-aged cheeses, such as parmesan, pecorino and gorgonzola.
Case: 750ml x 1btl
Denomination: Amarone della Valpolicella Classico DOCG
Vintage: 2007
Vintage Information:
5 star vintage. After a mild winter and a spring with very little rainfall, the first half of June had plentiful rainfall combined with high temperatures, which became even higher in the second half of July. These two factors together combined to bring ripening phases forward by about two weeks. A light 15% green harvest was carried out in July. Harvesting took place slightly earlier than normal with slightly smaller quantities than usual, but with excellent quality grapes. Weather conditions for the appassimento process were ideal in the Valpolicella region. A mild winter, infrequent rain, low relative humidity values and a natural occurrence of botrytis are promising signs for an exceptionally good vintage.
Grape Variety: Corvina, Rondinella, Molinara
Tasting Notes:
Deep opaque red with violet tinged edges. Rich, powerful bouquet with aromas of baked fruit, cooked with herbs and spices. The alcohol content plays its usual role in cutting the sweetness on the palate. Cherry fruit preserve and cinnamon are the major components in a long-lasting and attractive finish.
Vinification:
Amarone is the product of a wine-making method the Ancient Romans knew called "appassimento" and involving 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. By the end of January the grapes had lost 35% of their original weight and have highly 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; and malolactic fermentation.
Food Pairing:
Excellent as an after-dinner wine, or to go with red meat, game, quails and richly flavoured dishes. Very good with well-aged cheeses, such as parmesan, pecorino and gorgonzola.
Case: 750ml x 1btl
