商品編號:13F040002-14E270012
原價:$ 925/瓶
IT3EMS0081
義大利-瑪西酒廠
-威尼托 伐波里契拉產區D.O.C.
-伐波里契拉經典紅酒
MASI Bonacosta Valpolicella Classico,
Valpolicella D.O.C., Veneto, Italy
產區/Region： Veneto
品種/Grapes： 70% Corvina, 25% Rondinella, 5% Molinara
酒質/Tasting Notes：與Amarone同一產區，這裏的坡地屬向陽斜坡，有著微風及充足的日照。酒廠於九月中採收Molinara及Rondinella，再於九月底採收Corvina。發酵過程為溫度控制於25-28度，並使用特別挑選的酵母，其中更分別將Corvina連皮發酵16天，Rondinella及Molinara連皮發酵10天，整個過程為20天，直到過程完成再進行乳酸發酵。酒酒體濃郁，結構結實，絲絨般的口感帶著櫻桃的香甜，濃厚飽實的口感充滿整個味蕾，餘韻攸長，令人回味無窮。
Bonacosta refers to the area at the foot of the same slopes where we grow the grapes for Amarone. Here the gentle slopes are richer in top-soil and the vineyards benefit from soft valley breezes and an excellent exposition.“It is warm, like a friend’s house” (Hemingway). Masi makes this modern-styled wine from traditional Veronese grape varieties (Corvina, Rondinella, Molinara). The grapes are harvested separately (mid September for Molinara and Rondinella, end of September for Corvina). Fermentation at controlled temperatures (25-28°C), using selected yeasts. Contact with the skins lasts 16 days for Corvina, 10 days for the other grapes. Fermentation lasts 20 days in total, and is followed by complete malolactic fermentation. 6 months in 60-90 hl. Slavonian oak barrels. 20% of the Corvina is aged in new Allier and Slavonian small oak casks, followed by 1 month’s ageing in bottle. Bright red colour of medium intensity with violet edges. Refreshing nose with hints of violets and raspberries typical for wines with a good structure. Lively and attractive on the palate with intense tastes of ripe cherries and plums and a good acidic backbone to lend drinkability. Long, dry finish with good weight.
酒精濃度/ Alcohol： 12%
適飲溫度/ Serving temperature： 16~20℃
建議搭配/ Food matches： 建議搭配不同美食，濃湯、燒烤肉類及義大利料理 It goes well with many dishes, from soups to grilled meats, it is also delicious with pasta.
得獎紀錄/Score：‘04--Wine Spectator：81 pts
‘05--Wine Spectator 80 pts
所有產品之價格、年份、外觀皆以實際產品為準，建議購買前來電確認。
酒廠 winery 發表品酒心得
瑪西酒廠 MASI AGRICOLA S.P.A.
瑪西酒廠之名來自瑪西山谷“Vaio dei Masi”，the little valley，位於義大利東北方威尼斯附近的城鎮維內托之內，18世紀由Boscaini家族擁有至今己超過200年歷史。 Boscaini家族一步一步小心且成功的將酒廠擴大，不但買下維內托最佳栽培葡萄的園區，更管理伐波里契拉最具歷史性的葡萄園區，該葡萄園為貴族Serego Alighieri，即詩人但丁的後裔所擁有。瑪西酒廠至今仍為家族事業，酒廠主人Sandro Boscaini與其技術團隊持續對區域葡萄栽培法及區域土質做完整的研究，並以不同區域特性釀造出款款獨一無二的葡萄酒。 瑪西酒廠釀酒師的目標是釀出一支真正具歷史意義且充分代表產區特色的酒莊酒Crus，也因此促成瑪西酒廠與中古世紀詩人DANTE但丁家族後代的合作。但丁家族早於西元1353年即以自家酒莊為品牌釀造Serego Alighieri。 Masi現與但丁家族合作釀造的Valpolicella及Serego Alighieri 紅酒即延續其家族品牌 並維持良好聲譽。
此外瑪西酒廠於30年前獨創的Campofiorin紅酒更被國際酒評名人Hugh Johnson評論為匠心獨具。傳統釀酒法‘力帕索’在漸被遺忘的時候，由瑪西的釀酒師重新發現並開發為一種最新技術，終於‘力帕索’釀法已成為瑪西酒廠的商標。就是憑著持續不斷地貢獻心力在研究地區本土葡萄品種，並提供了許多重要的貢獻在維內托的創新葡萄酒釀造技術上，2007年瑪西酒廠受到Wine & Spirits雜誌提名為年度國際百大優良酒廠的評價，實至名歸，名不虛傳。
The Boscaini family have been the owners of the Masi vineyards for six generations. The company remains strictly family-owned, but its management style is highly professional and open to international influences.
Masi is a specialized producer of premium wines from the Venetian area. This led Hugh Johnson to refer to Masi as "a touchstone for Verona wines". The winery is specialized in the production of Amarones and Reciotos, using the historic technique of "appassimento" (drying of the grapes), and has gained worldwide reputation, the only one producing seven different types.
Masi production strategy aims to emphasize the personality of each single product, while maintaining a recognisable Venetian style. In 1958, Masi was in the forefront of the work to identify the historic "cru" vineyard sites for Amarone. In 1964, Campofiorin was the first in a new category of wines, reinventing the technique of double fermentation and continually updating it. Masi has also updated the style of Amarone, using new appassimento and vinification technologies. Masi wines are modern, attractive, well-balanced and easily identifiable; characteristics which have earned Masi recognition for having "revolutionized the art of wine-making in the Venetian region". Hugh Johnson defines Masi as "a touchstone for Veronese wines".
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