Masi Agricola (Amarone della Valpolicella)
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Amarone is considered as one of the greatest representatives of Italian excellence in red wines. It is a wine born from the experience demonstrated by the Masi winery in the drying technique: the three varieties of grapes used in the production of Amarone, Corvina, Rondinella and Molinara, all native to Valpolicella, rest on bamboo racks during the winter. Thanks to this technique, the grapes lose up to 35% of their weight, but acquire a higher sugar concentration.
A small curiosity: the vineyards are cultivated on the coasts facing the sunset of Lake Garda. The soft light and temperate climate enjoyed from this position allow a perfect ripening of the grapes.
Technical sheet · Masi Costasera Amarone Della Valpolicella Classico
|Type Of Wine:||red wine|
|Vintage:||2013 Other vintages|
|Appellation:||Amarone della Valpolicella (Veneto,Italy)|
|Volume:||75 cl Other volumes|
|Grapes:||Corvina (70%), Molinara (5%), Rondinella (25%)|
|Pairing:||RiceMeatChickenPastaDuckStartersCheeseMushroom risottoVegetable risottoBraised BeefRed meatGamePasta BologneseParmesano|
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Description · Masi Agricola
Masi Costasera Amarone Della Valpolicella Classico 2013 (Corvina, Molinara and Rondinella)
- View: Intense ruby red.
- Nose: Rich and complex bouquet; various fruity and spicy notes, including berries, cooked plum, cherry, strawberry, tobacco, coffee, nutmeg, licorice and cloves.
- Mouth: Balanced taste, with strong fruity notes and with notes of coffee and cocoa. The finish is long and persistent.
DENOMINATION OF ORIGIN: Amarone della Valpolicella
VINEYARD: Masi Agricola
UVE: 70% Corvina, 5% Molinara, 25% Rondinella.
PREPARATION: The bunches, harvested between September and October, are left to dry on special racks, called areles; after a few months, the grapes are pressed, partially destemmed, fermented in Slavonian oak barrels for 45 days, fermented and completed with a special inoculum of selected yeast for 35 days and malolactic fermentation.
AGING: 24 months: 80% in Slavonian oak barrels; 20% in Allier and Slavonian oak barrels. Rest of 4 months in bottle before being put into the bottle.
The history of Masi is the history of a family and its vineyards in the Venetian regions. The name comes from "Vaio dei Masi", the small valley in Valpolicella acquired by the Boscaini family. Skilled in the production of Amarone & Recioto, Masi has applied their expertise to give...
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Highlighted review about Masi Costasera Amarone Della Valpolicella Classico 2013
Posted on 03/04/19 at 03.44
Temperature: At a temperature of 18 - 20ºC
Contents: 0, 75 l
It is the fruit of authoritative expertise Masi in the withering technique: the native varieties of the Valpolicella Classico Corvina, Rondinella and Molinara...
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Summary of ratings
Reviews about other vintages
Reviews about Masi Costasera Amarone Della Valpolicella Classico 2009
Reviews about Masi Costasera Amarone Della Valpolicella Classico 1998
Reviews about Masi Costasera Amarone Della Valpolicella Classico 1997
Reviews about Masi Costasera Amarone Della Valpolicella Classico 1990
Intense ruby tone. Smell of coffee or wood. Its flavour reminds me of wild berries.
I am convinced that any meat will suit.
Reviews about Masi Costasera Amarone Della Valpolicella Classico 1988