The hills of Amarone

Cassiodorus had already fallen in love with it in the fourth century AD; of course, a wine made with dried grapes that is very different from the current one, but that Amarone somehow already contained it in a nutshell. Subsequent edicts of sovereigns and lords have contributed to the protection of the vineyards and wine of Valpolicella.

The narrow strip of land with its own microclimate, protected from the cold northern currents by the Lessini mountains, and softened by Lake Garda to the west. Here the soils are quite varied, like the slopes. To regulate Amarone it is grown in the hills, up to 500 meters above sea level. They can be more or less loose, drained, marly soils. They also give very different results, in compliance with the same vinification and aging procedures.

Trentino pergola or Venetian pergoletta for breeding (someone is switching to the guyot) to limit productivity. Yields that the disciplinary fixes at 65% of dried grapes (but often it is even less), which then further loses water and weight. Not to mention the risks of 120 days of storage in the loft (unwanted moulds, rot & co).

It follows that there are no sudden producers of Amarone, perhaps one of the types of wine in Italy most closely linked to the cellars that traditionally operate in the area.

Today we want to suggest you taste an Amarone di Masi, an excellence of the area, the Masi Costasera Amarone Classico Riserva 2016 , which is the expressive and qualitative peak of the cellar. It is, in fact, the more aristocratic version of the Classico “Costasera”, defined as the 'pedigree' red by Masi. This wine comes from the hills facing the sunset, inhabited by rows of vineyards overlooking Lake Garda and absorbing all its savory and fresh essence. more on www.furordivino.com