I got given a bottle of Mazzano Amarone from the Masi Winery recently. Now Masi produces a large variety of Amarones, Reciotos as well as Ripassos and just plain old Valpolicello, and Mazzano is one of the top wines, which they have grouped together as the Cantina Privata Boscaini. The only wine I have tasted of that collection is the Osar which is made from the Oseleta grape, an obscure local grape which is gaining popularity once again and appearing in more wines.
On the other hand, the Mazzano is much more conventional, with the usual cepage of Corvina, Rondinella and Molinara. The fruit comes from the cru of the same name, a terraces vineyard at 350-415m elevation in the district of Negrar in Valpolicello. Made from the best fruit of the vineyard in the best years, the grapes undergo over 4 months drying before fermentation in large Slavonian oak casks. The wine is the matures in a mix of 600L Alliers and Slavonian barrels for 3 years before bottling. Further bottle aging precedes release.
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