Masi Grandarella Appassimento 2006
Masi, one of the more successful Italian wineries, brings one more delicacy from the very top of production, in the same range of quality as Amaroneo. It is another wine that is created with the expensive and long lasting method of appassimento, made with long lasting dryign of the healthiest grapes. In other words, this method has become the company’s trademark.
Grandarella comes from the category of Super Venetians (modeled after Super Tuscans, Tignanello), and consists of grape varieties Refosco (75 percent) and Carmenera (25 percent). The vineyards are not in the Valpolicella region, like it is the case with the vineyards from which the grapes for Amarone come from, but in the region of Friuli. For that reason, the wine has a IGT classification of Rosso delle Venezie (translated in Croatia, regardless of the wine quality, automatically translated and designated as “table wine with controlled geographic origin”).
In average, the grapes lays on the wooden decks for about 50 days, losing 30 percent of their original weight, increasing concentration in every single grape. The temperature-controlled fermentation takes place over 40 days, followed by malolactic fermentation. The wine then ages in 600-liter oak barrels from Alleir and Lavonia, where the wine completes the malolactics. The ripening then lasts for another 24 months, followed by another 4 in the bottle. The result is a well rounded and structured wine with an exciting character and Refosco influence, and a moderate concentration of alcohol.
This wine has an extremely long potential for storage and further development – a minimum of 10 to 15 years.
Best paired with:
meat, game and strong cheese
16 to 18ºC