Masi, Mezzanela – Single VineyardRecioto de Valpolicella ClassicoDOCG Amandorlato, Veneto, Italy,Red, 75cl

Description

The Boscaini family keeps a unique collection of fine wines in its private cellars, produced in limited quantities and only in the best years, which the family likes to share with lovers of Masi wines.

Mezzanella is a Recioto wine that stands out for its complexity and for its characteristic almond aftertaste. A real rarity that comes from the eponymous vineyard, well known for its quality since the XII century, where the grapes ripen naturally in traditional drying lofts during the cold winter months.

Producer: Masi

Region: Veneto

Country: Italy

Type: Red

Grape Varieties: Corvina, Rondinella, Molinara

Vinification:

Appassimento is the process of natural partial dehydration of grapes to produce a greater concentration of colours, aromas and flavours in the wine. Since partially dried grapes also have a higher concentration of sugars, this system is often used to make sweet or very concentrated wines. In the Veneto, where the technique dates back to the times of the Ancient Romans, grape drying is also regularly used for the production of dry wines, leaving them full-bodied, complex and relatively high in alcohol. Entirely made from grapes left to dry for a long period of time, Amarone is the supreme expression of the genre, while Recioto is its traditional sweet counterpart.

Grapes suitable for drying must be perfectly healthy, on bunches that are not too tightly packed. After picking, they are laid out on bamboo racks in special drying rooms (fruttai) for more than 100 days, during which they lose 30-40% of their weight. Some varieties will be affected by botrytis, the beneficial mold known as ‘noble rot’ that will give the wine a velvety softness, smoothness and distinctly spicy notes. Of the three varieties of grapes used in the traditional Amarone blend, Corvina is the most affected by botrytis in the appassimento process. The dried grapes are usually pressed between the end of January and the beginning of February. In the case of Amarone, the maceration and fermentation processes continue for 45-50 days, and the wine produced is left to age for at least three years in wood before bottling.

Tasting notes:

Look: opaque ruby red with viscous texture.

Nose: complex combination of baked fruit and sweet spices.

Palate: full-bodied mix of dried plums and cinnamon. Fascinating aftertaste of almonds and intriguing bitter-sweet fi nish.

Food Suggestion: Chocolate and Caramel

Wine Style: Dessert – Rich and Warming