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Masi Serego Alighieri Bello Ovile 2007

Sangiovese from Tuscany, Italy
  • RP90
13.41% ABV
  • WS90
  • WS89
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3.6 22 Ratings
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3.6 22 Ratings
13.41% ABV

Winemaker Notes

Grapes for the red Poderi del Bello Ovile 2007 wine (particularly the Sangiovese, Ciliegiolo and Canaiolo grapes) were in excellent condition at the harvest, though quantities were limited thanks to the weather and to a light pre-harvest thinning. Favorable weather conditions helped the delicate harvesting process. The fermentation process is over and we can forecast a quality level for the vintage this year similar to the excellent levels of 2005 and 2006.

Deep, almost impenetrable, ruby red, with violet colored edges. Fruits of the forest, especially blueberries, on the nose, but liquorice and vanilla, too. Rich and full-bodied on the palate, but soft and velvety at the same time. Excellent balance between tannins and acidity.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2007 Poderi del Bello Ovile, blossoms onto the palate with expressive, juicy fruit, grilled herbs, dried flowers, cherries and layered into scents of sweet French oak. All of the elements come together nicely in this round, utterly harmonious wine from Masi-Serego Alighieri’s new Tuscan winery. Anticipated maturity: 2010-2015.
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Masi
Masi, Tuscany, Italy
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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."

One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is the king of the best red wines in Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

YNG301920_2007 Item# 107679