Amarone and Beyond

8 March 2017 , 6:30 PM - 9:00 PM  | London


Seminar exploring the specialised technique of red wine made from dried grapes, presented by world experts and featuring a tasting of their rare wines.

The production of wines from partially dried grapes resulting in concentration of flavours is one of the oldest techniques in the world. The production method can vary from allowing the grapes to dry on the vine or picking and then drying by various methods. The Appassimento grape drying technique is well known in Venetian regions and in particular in Amarone.  In the latter half of the last century the dry red wine version superseded the sweeter Recioto wines. It was in Verona that Masi re- interpreted this method in an original way applying it to different grape varieties, and to winemaking regions outside its homeland.

·         This seminar focuses on the technical elements of the appassimento process – learning about the biochemistry and physiology of dried grapes – changes in VA and phenolic compounds and how this impacts vinification techniques. We are honored to have Mr. Andrea Dal Cin, Masi Head oenologist and Mark Shannon from A Mano in Puglia as speakers.

·         The seminar will be supplemented by a tasting of Masi’s wines from the Veneto and in Tumangata Argentina and A Mano’s wines from Primitivo and the rare Susumaniello.

 

Date: Wednesday 8 March 2017, 1830-2100
Venue: The Institute of Masters of Wine, 6 Riverlight Quay, London, SW11 8EA


Tickets are priced at £30 for MWs, £45 for MW students and £65 for guests. To book please email Chloe Thompson or call 0207 383 9136.

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