Masi Serego Alighieri Vaio Armaron 2012 - SPIRITED Wines
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Masi Serego Alighieri Vaio Armaron 2012

  • ws94
  • wa93
  • we91
Masi Serego Alighieri Vaio Armaron 2012
$89.99
$76.49

SKU 56584

750ml

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Deep ruby red, almost impenetrable. Elegant intensity of aromas: preserved fruit, dried plums and cocoa. Intense and well balanced on the palate: full bodied with silky tannins and a firm structure. Long finish of ripe cherries and sweet spices. Ideal with red meats, roasts, and other richly-flavoured dishes. Excellent paired with strong cheeses.
Category Red Wine
Varietals
Region Italy, Veneto, Amarone della Valpolicella
Brand Masi
Alcohol/vol 15.42%
  • ws94

Wine SpectatorA harmonious, medium- to full-bodied red, notable for its fine, satinlike tannins and pure note of black cherry that sounds through the wine, accompanied by accents of woodsy spice, violet and smoke-tinged mineral, with a touch of citrus. Long, refined finish. Drink now through 2032. 3,750 cases made, 400 cases imported.

Alison Napjus, July 31, 2018
  • wa93

Wine AdvocateThis wine is part of the Serego Alighieri property, hailing back to 1353, one that prizes a slightly more linear and compact wine in terms of the mouthfeel. The 2012 Amarone della Valpolicella Classico Serego Alighieri Vaio Armaron brings out some black olive, but mostly we're talking about super dark fruit here in a seamless delivery. I had the bottle open for a while, and it just got better as it breathed. It's a blend of 70% Corvina, 20% Rondinella and 10% Molinara, with huge intensity and 15.5% alcohol, a nice red for a steak and an acorn squash purée. The aromas recall your classic Amarone, with dried fruit, raisin, prune and exotic spice. Some 42,000 bottles were produced.

Monica Larner, September 30, 2019
  • we91

Wine EnthusiastScorched earth, prune, Asian spice, toasted nut and leather aromas make their way to the forefront. The brawny palate offers raisin, cherry marinated in spirits, licorice and tobacco set against fine-grained tannins. Drink through 2024.

Kerin O'Keefe, March 1, 2019