Pierre, the export manager for Masi took time out last week to take Clare and I through some of the great wines of Masi.
Masi has been one of the historic interpreters of Amarone since 1772 when the Boscaini family (now the 6th generation) bought land in the heart of Valpolicella classico(near Lake Garda) and gained access to the most prestigious vineyards and best location for the appasimento.
Appasimento(drying of the grapes) is the traditional method used in the Veneto region to give the wines great aromas , concentration and flavour. The grapes, Corvina, Rondinella and Molinara are laid out to rest for a long time on bamboo racks to dry out before vinification.This can take up to 3/4 months When the semi dried grapes are ready, they produce a wonderful rich unique wine we all know as Amarone.
Masi Costasera Amarone Classico 2006
This deep dark ruby red wine wine has aromas of baked fruits, plums, cherries, with a touch of mocha. Soft tannins, good alcohol levels and a long velvety finish. Its a wine to be shared with good friends after dinner with some mature cheese or will stand up to any roasts.
This is one of the classic wines from the Masi range,and once you try it will understand why they are the leading premium Amarone producer accounting for 20% of the total production in the Veneto region. They have also ventured into making wines in Argentina which i will talk you through next week!
We managed to grab a few minutes with Pierre which you can see and he was able to explain the Amarone and Ripasso production method, as Masi was the first to make a Ripasso, no better man to ask! See our VBLOG in Clares post titled Masi Poderi del Bello Ovile 2007
Cheers, Julie
JUS DE VINE, PORTMARNOCK
CONSUME AND ENJOY IN MODERATION
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CELLARS,NAAS ROAD:DEVENEYS, DUNDRUM:JUS DE VINE, PORTMARNOCK:THE VINTRY,RATHGAR
As Pierre himself put it..
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Clare