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Flat front label of wine

Masi Toar 1993

Other Red Blends from Veneto, Italy
  • WS88
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Winemaker Notes

For Verona and the Veneto this wine represents a "conceptual revolution": rather than stressing freshness and drinkability, which are usually considered major qualities for a wine made from fresh grapes, we have sought to make a wine with greater complexity and structure. The Oseleta, a deeply coloured local variety, rich in tannins and concentrated fruit, brings unusual body to the wine. However, it does not affect the typical characteristics provided by the Corvina and maintains the warm and appealing style of the reds from the Verona hillsides. Toar is a concentrated and intense dry red wine.

Vineyards are from selected areas in the hills between the valleys of Negrar and Marano in Valpolicella, normally dedicated to the production of Amarone. West-South-West exposure.

GRAPE VARIETIES: Corvina, Rondinella, Oseleta. The third variety of the classic grape mix for Veronese wines, Molinara, is not used.

"Aromatic, stylish, seductive. Shows ample oak-barrel influence in its spicy flavor profile. Solid fruit flavor fills out its tannic but smooth-textured frame, and the lingering finish is a good sign."
-Wine Spectator

Critical Acclaim

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Masi
Masi, Veneto, 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."

A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine.

The sub-region of Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of Veneto’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Recioto and Amarone follow the same blending patterns but are made from grapes left to dry for a few months before pressing, resulting in wines that are intense, full-bodied, heady and often, quite cerebral.

Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, apricot, or yellow peach, have smoky and exotic aromas and a sapid, fresh, mineral-driven finish.

Much of Italy’s Pinot Grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

YNG121627_1993 Item# 75161