Massimago

2018 Amarone della Valpolicella DOCG

Sourced from a single hilltop vineyard at 350 meters, the Amarone really feels like Massimago in a glass. The grapes come from the estate’s four main vineyards. It is confident, classic Amarone, structured and mineral-driven, but still showing off all that natural richness. On the nose, hints of balsamic, oriental spice, and Mediterranean herbs unfold into red cherry, peppercorn, rose, and delicate dried flowers. The palate is full-bodied with very low residual sugar, lending a pleasantly austere, savoury edge and a long finish. It drinks beautifully now, but it will also age gracefully if you want to tuck a few bottles away.

"This is like finding that perfect corner table in an old-school tavern - dark wood, decades of stories in the air. You get those plums that have been hanging out in their own juices, a wisp of sweet pipe tobacco, and this cool mix of incense and herbs that keeps you guessing. Take a sip and it stays focused, not wandering all over the place, with just enough tannins to remind you it's serious. The finish? It's like someone's prepping a killer roast, with a gamy note alongside crushed sweet and savory spices that lingers long after each sip." 91pts, Jeff Porter, Wine Enthusiast
Italy
Red
Biodynamic Wine

Region:  Valpolicella

Appellation:  Amarone della Valpolicella DOCG

Varietal/Blend:  55% Corvina veronese, 35% Corvinone, 10% Rondinella

ABV:  16.5%

Vineyard:  From estate vineyards - Macie, Terrazze, Crachi, and Giordane - grapes are hand-harvested at peak maturity. Vines grow on limestone soils at 300–400 meters, planted at 5,000 per hectare, trained in Pergola and Guyot systems, and carefully managed for low yields.

Cellar: After careful hand selection, grapes are placed in flat wooden trays and left to dry for up to 100 days in the Fruttaio. The dried grapes are then de-stemmed and gently crushed, followed by a prolonged maceration of more than 25 days in stainless steel vats with frequent pump-overs. Alcoholic fermentation takes place in the same vats over 30 days, followed by MLC in 20-hectoliter French oak barrels. After racking, the wine is aged for 30 months in wood and a further 12 months in bottle before release. ~ 6,600 bottles produced.

CSPC: 

Winemakers Note: 

What the Critics are saying: 

A logo for vino al vino with a bottle of wine in the center.
Massimago
2018 Amarone della Valpolicella DOCG

Region:  Valpolicella

Appellation:  Amarone della Valpolicella DOCG

QR code that takes the user to all the Italian wines of Vino al Vino
Italy
Red
Biodynamic Wine
Sourced from a single hilltop vineyard at 350 meters, the Amarone really feels like Massimago in a glass. The grapes come from the estate’s four main vineyards. It is confident, classic Amarone, structured and mineral-driven, but still showing off all that natural richness. On the nose, hints of balsamic, oriental spice, and Mediterranean herbs unfold into red cherry, peppercorn, rose, and delicate dried flowers. The palate is full-bodied with very low residual sugar, lending a pleasantly austere, savoury edge and a long finish. It drinks beautifully now, but it will also age gracefully if you want to tuck a few bottles away.

"This is like finding that perfect corner table in an old-school tavern - dark wood, decades of stories in the air. You get those plums that have been hanging out in their own juices, a wisp of sweet pipe tobacco, and this cool mix of incense and herbs that keeps you guessing. Take a sip and it stays focused, not wandering all over the place, with just enough tannins to remind you it's serious. The finish? It's like someone's prepping a killer roast, with a gamy note alongside crushed sweet and savory spices that lingers long after each sip." 91pts, Jeff Porter, Wine Enthusiast

TECHNICAL INFO

Varietal/Blend:  55% Corvina veronese, 35% Corvinone, 10% Rondinella

ABV:  16.5%

Vineyard:  From estate vineyards - Macie, Terrazze, Crachi, and Giordane - grapes are hand-harvested at peak maturity. Vines grow on limestone soils at 300–400 meters, planted at 5,000 per hectare, trained in Pergola and Guyot systems, and carefully managed for low yields.

Cellar: After careful hand selection, grapes are placed in flat wooden trays and left to dry for up to 100 days in the Fruttaio. The dried grapes are then de-stemmed and gently crushed, followed by a prolonged maceration of more than 25 days in stainless steel vats with frequent pump-overs. Alcoholic fermentation takes place in the same vats over 30 days, followed by MLC in 20-hectoliter French oak barrels. After racking, the wine is aged for 30 months in wood and a further 12 months in bottle before release. ~ 6,600 bottles produced.

CSPC: 

Winemakers Note: 

What the Critics are saying: 

Giovanni Autuori
Calgary + Alberta South

T: 403-971-1898

E: giovanni@vinoalvino.ca

Joe Gurba
Edmonton + Alberta North

T: 780-203-5284

E: joeg@vinoalvino.ca

The logo for vino al vino is a bottle of wine in a circle.

New Title

New Title

New Paragraph

Blank white image.

TECHNICAL INFO

Country:  Italy

Region:  Valpolicella

Appellation:  Amarone della Valpolicella DOCG

Climate: 

Altitude: 

Soils: 

Varietal/Blend:  55% Corvina veronese, 35% Corvinone, 10% Rondinella

Fermentation:  Spontaneous fermentation with native yeasts in old oak puncheons.

Ageing: 

Vineyard & Vine Age:  Bull Swamp and Manilla vineyards in Baw Baw Shire. The vines were planted in 1961 and and 1964 respectively.

ABV:  16.5%

Produced Cases:  50

CSPC: 

Calgary + Alberta South

Andrew Stewart

403-604-0408

andrew@vinoalvino.ca

Rajat Parr & Sashi Moorman in the vineyard

Introducing Sandhi Wines to Alberta

By Joe Gurba • January 7, 2024
Discover the unique wines of Sandhi, that embrace the elegance and sophistication that makes Chardonnay and Pinot Noirs of California stand out from the rest!
Show More
Edmonton + Alberta North

Joe Gurba

780-203-5284

joe@vinoalvino.ca

Saskatoon + Saskatchewan South

Kerrie Gavin

306-290-0277

kerrie@vinoalvino.ca