Winery RecchiaMasùa di Jago Amarone della Valpolicella Classico
Red wine
This wine is a blend of 2 varietals which are the Corvinone and the Rondinella.
In the mouth this red wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with blue cheese, beef or game (deer, venison).
Taste structure of the Masùa di Jago Amarone della Valpolicella Classico from the Winery Recchia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Masùa di Jago Amarone della Valpolicella Classico of Winery Recchia in the region of Vénétie is a powerful mainly marked by the residual sugar.
Wine flavors and olphactive analysis
On the nose the Masùa di Jago Amarone della Valpolicella Classico of Winery Recchia in the region of Vénétie often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Masùa di Jago Amarone della Valpolicella Classico
Pairings that work perfectly with Masùa di Jago Amarone della Valpolicella Classico
Original food and wine pairings with Masùa di Jago Amarone della Valpolicella Classico
The Masùa di Jago Amarone della Valpolicella Classico of Winery Recchia matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of kafta bil saniyeh (lebanese dish), lamb with coconut milk or prime rib with chervil butter.
Details and technical informations about Winery Recchia's Masùa di Jago Amarone della Valpolicella Classico.
Discover the grape variety: Corvinone
It has been cultivated for a very long time in northern Italy, but in France it is hardly known. It should not be confused with corvina, another Italian grape variety that is very present in the same region, both of which are most often associated with rondinella and molinara.
Last vintages of this wine
The best vintages of Masùa di Jago Amarone della Valpolicella Classico from Winery Recchia are 2015, 2006, 2014, 2007 and 2005.
Informations about the Winery Recchia
The Winery Recchia is one of of the world's greatest estates. It offers 29 wines for sale in the of Amarone della Valpolicella Classico to come and discover on site or to buy online.
The wine region of Amarone della Valpolicella Classico
The wine region of Amarone della Valpolicella Classico is located in the region of Amarone della Valpolicella of Vénétie of Italy. Wineries and vineyards like the Domaine Quintarelli Giuseppe or the Domaine Zýmē produce mainly wines red. The most planted grape varieties in the region of Amarone della Valpolicella Classico are Rondinella, Corvina and Molinara, they are then used in wines in blends or as a single variety. On the nose of Amarone della Valpolicella Classico often reveals types of flavors of cherry, celery or baking spice and sometimes also flavors of espresso, black licorice or molasses.
The wine region of Vénétie
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
News related to this wine
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Chaintré, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWi ...
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The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
