Price:  £133.00 | Case Rate: £126.33
Ex Tax: £110.83

Masi - Mazzano Amarone Classico 2011


  • Country: Italy
  • Wine Region: Veneto
  • Wine Maker: Sandro Boscaini
  • Grape: Corvina
  • Grape Percentage: Corvina 75%, Rondanella 20%, Molinara 5%
  • Alcohol Percentage: 16%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink now-2030
Duty/Vat Paid
WA: 96 (2009) VS: 93+ (2009) JR: 18 (2009) WS: 95 (2009) JS: 94 (2009) NM: 93 (2011)

Wine tasting notes

The wine has a very deep ruby colour. It is dense and rich. An elegant and austere bouquet offers cherry, plums and incense scents. The fruit on the palate evolves in liquorice and bitter chocolate aromas, with a hint of toasted coffee. A touch of 'gianduia' chocolate completes the fruity aromas 9 cherry, plums and wild cherry) in the aftertaste. Its finish is dry and persistent.

Winery Information


Masi is an iconic producer based in the Valpolicella region of the Veneto in north-east Italy who are appreciated worldwide for the quality of their wines, making products that express the style, characteristics and values of the area. The company is owned by the Boscaini family, but the name derives from the valley acquired by the family in Valpolicella at the end of the 18th century called the “Vaio dei Masi”, which translates to “tiny valley of Masi”, and this became their first.. read more

Expert Reviews

Wine Advocate/Robert Parker (2009)96 pts

May 2016 - Reviewer : Monica Larner - TThe 2009 Amarone della Valpolicella Classico Mazzano is a profound and stunning expression. Amarone hardly gets better than this. This top-shelf wine opens to a midnight black appearance and virtually no light penetration. The bouquet is balanced and complex at the same time and this is no easy feat for a wine made with air-dried grapes. Prune, black plum, blackberry confit, smoke, tar and barbecue smoke appear with carefully measured intensity. There is a point of sourness on the finish and the alcohol clocks in a 16%. Care should be taken when pairing this wine with food. Aged cheese or fatty meat dishes would make a fitting contrast to the mouth-cleaning power of this very rich and powerful Amarone.

Vinous/Antonio Galloni (2009)93+ pts

May 2017 - Deep red-ruby. Wild, musky aromas of blueberry, dried herbs, truffle, underbrush and pepper. Large-scaled, dense and very rich in the mouth, showing more fruit and textural softness in this vintage than Mazzano Amarones usually do. Finishes with outstanding acid-fruit-tannin balance and building dusty tannins, not to mention lingering nuances of flint and licorice. This 2009 is just as massive as Mazzano always is, but offers more grace and sweetness than usual. (16% alcohol) (2009)18 pts

May 2016 - Much darker fruited than the Campolongo di Torbe, even some cassis here, with cherry and spice. More lifted, savoury, much drier and more tannic. Lovely dry finish. Some fruit cake and spice, roasted potato skin. Dry, savoury and dark. (JH)

Wine Spectator (2009)95 pts

May 2017 - A firm and focused powerhouse, with pureed black cherry, tar, mocha and herbed black olive flavors tightly knit to a dense, tannic structure, while hints of brambly berry, floral and spice gain momentum midpalate and linger on the racy finish. Drink now through 2034.

James Suckling (2009)94 pts

Aromas of blackberry and blueberry follow through to a full body, chewy tannins and velvety texture. Slightly firm and austere yet long and flavorful. Drink now.

Neal Martin (2011)93 pts

A towering Italian red wine of great depth, nuance, layering and complexity. This is marine at its best produced by a master. Aromas of black raspberry, kirsch, blackberry liqueur and tar with black spice and a deep core of concentrated pleasure. This is not for the faint of palate. Full-bodied and mouth-filling. Demands hearty meat dishes. This wine is made using the traditional Appassimento method of drying the grapes before fermentation to add more body, colour and depth to the wine

Vinification Notes

Amarone is the product of the ancient wine making method called "appassimento" (drying of the grapes). At the end of September or beginning of October the best bunches are laid on bamboo racks in the lofts of farmhouses in the vineyards, where large windows permit natural ventilation. By the middle of February the grapes weigh 35-40% less. They are partially affected by botrytis ("noble rot") due to the cooler climate of the high hills. After a delicate pressing, the dried grapes, still on their stalks, ferment for about 45 days in large Slavonian oak barrels, at low, natural temperatures (the season is very cold); then the wine continues to ferment until the sugar has been totally transformed into alcohol and the malolactic takes place. Ageing : 3 years in Allier and Slavonian oak barrels of 600 liters of first, second and third passage, then a minimum of 6 months in the bottle.