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matured in amphorae made from Cocciopesto
Winemaking method: Grapes harvested in late September or early October are dried on bamboo racks for two and a half months in a drying shed with large windows next to the Mazzano vineyard
Aged on lees until early spring
so its soil composition is slightly different from other areas of the Langhe region
Production Method: Grapes are hand-picked in early September and fermented for 12 days in temperature-controlled stainless steel tanks using proprietary cultured yeast (fermentation temperature 20°C)
トアール - MASI (マァジ) 750ml x １本 ヴェネト matured in amphorae made fromClassification: Valpolicella Classico Superiore DOC Grape varieties: Corvina, Oseleta, Rondinella Tasting notes: An elegant, impressive aroma of ripe cherries and dark berries, with hints of cinnamon like spice. It has a firm body and acidity, with a spread of plum like fruit flavors. The tannins are silky smooth, with an elegant and concentrated taste reminiscent of cacao and a lingering finish. Winemaking: Grapes harvested at full ripeness are
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