Winemaker Notes
Opaque dark red. Intense, super-ripe fruit, cinnamon and vanilla aromas. Warm and satisfying, baked fruit, sweet spices, cooked cherries, cloves, dry and long finish.
Ideal with red meat, game and mature cheeses. Fine after-dinner drink.
Professional Ratings
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James Suckling
An Amarone that nudges Port, such is the density and liqueur-like notes of cocoa nibs, mocha, root spices and dried cherries. The tannins restrain the flavors into a sense of composure on one hand, while drying out the finish on the other. Very drying. Presumably, this simply needs time, or at least it is best to hope so.
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Wine Spectator
A sleek, well-meshed red, with taut, sculpted tannins and lively orange peel acidity providing fine tension and focus for flavors of macerated raspberry and ripe black currant fruit, plus accents of cured tobacco, cocoa powder, iron and black pepper. Long and plushly textured on the finish. Corvina, Rondinella, Oseleta and Molinara. Drink now through 2038. 8,000 cases made, 800 cases imported.
Masi's production strategy aims to emphasize the personality of each single product, while maintaining a recognizable Venetian style. In 1958, Masi was in the forefront of the work to identify the historic "cru" vineyard sites for Amarone. In 1964, Campofiorin was the first in a new category of wines, reinventing the technique of double fermentation and continually updating it. Masi has also updated the style of Amarone, using new appassimento and vinification technologies.
Masi wines are modern, attractive, well-balanced and easily identifiable; characteristics which have earned Masi recognition for having "revolutionized the art of wine-making in the Venetian region." Hugh Johnson defines Masi as "a touchstone for Veronese wines."