Corvina & Veneto Reds

Amarone from Valpolicella is produced by blending Corvina, Corvinone, Rondinella, and Molinara. The grapes are picked late to ensure a high level of ripeness and then dried in order to concentrate the flavours during pressing - this technique is called appassimento. It takes about twice as many grapes to make Amarone and the lengthy fermentation time is often longer than 45 days. Amarone is then aged in oak for a minimum of two years. This produces a wine that is rich, full-bodied, with flavours of blackberries, dark fruit, and chocolate. Pair with BBQ ribs, rack of lamb, or steak.

Masi 1997 Costasera Amarone 750ml


Immediately impressive, with an ultraripe nose of blackcurrants, nuts and blueberries. The flavors follow suit, giving the palate a dense black plum and cocoa coating. Fat and plush, with very broad, well-structured tannins, this is tempting now, and...

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