Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oakbarrel aged

Drinking window

Best 5 to 15 years from vintage.
vintage5 yrs15 yrs17 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: dark cherry, pepper, tobacco, cedar, iron mineral, dried herbs

Palate: dark cherry, iron mineral, tobacco, pepper, cedar, dried herbs

Masi's Toar is a 30% Oseleta-dominant Veronese IGT that deliberately showcases the rarely-used indigenous variety; partial drying of the Oseleta component adds concentration and the grape's characteristic dark spice and iron mineral character.

What it pairs with

  • Wild boar sausage with polenta
    Peppery Oseleta spice and iron mineral are the natural partner for gamey wild boar sausage.
  • Aged Asiago d'Allevo with black pepper honey
    The cheese plate's pepper and age contrasts elegantly with the wine's Oseleta-iron register.

How to serve Masi Toar Rosso Veronese IGT

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass , the bowl shape rewards the wine's structure.
  4. Pair with. Wild boar sausage with polenta, Aged Asiago d'Allevo with black pepper honey. Match the wine's structure to the dish's fat and salt.

History

Toar (an old Veronese word for a rocky volcanic cliff face) was created by Masi specifically to rehabilitate Oseleta, the indigenous Valpolicella variety that had almost disappeared; by making it 30% of the blend, Masi demonstrated its distinctive spice-iron contribution and helped spark the modern revival of the variety.

  1. 1985: First Masi Toar Veronese IGT release, pioneering Oseleta's commercial revival

Facts

Producer
Masi Agricola · visiting guide
Grapes
Corvina (70%), Oseleta (30%)
Classification
Rosso Veronese IGT
Oak
Aged 2 years in a combination of large Slavonian oak and small French barriques; partial drying of Oseleta
ABV
14.0%
Price
€30-50 at retail
Drinking window
5-15 from vintage
First vintage
1985

Frequently asked about Masi Toar Rosso Veronese IGT

What does Masi Toar Rosso Veronese IGT taste like?

On the nose, dark cherry, pepper, tobacco, cedar, iron mineral. On the palate, dark cherry, iron mineral, tobacco, pepper, cedar. Structurally full-bodied, firm tannins, high acidity with a long finish. Masi's Toar is a 30% Oseleta-dominant Veronese IGT that deliberately showcases the rarely-used indigenous variety; partial drying of the Oseleta component adds concentration and the grape's characteristic dark spice and iron mineral character.

When should I drink Masi Toar Rosso Veronese IGT?

Drink 5-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Masi Toar Rosso Veronese IGT?

Wild boar sausage with polenta is the canonical pairing; Aged Asiago d'Allevo with black pepper honey is the other strong match. Peppery Oseleta spice and iron mineral are the natural partner for gamey wild boar sausage.

What grapes are in Masi Toar Rosso Veronese IGT?

The blend is Corvina (70%), Oseleta (30%). The wine is classified as Rosso Veronese IGT.

Tags

corvina dry firm tannin full body hidden gem high acid medium term mood bold mood rustic occasion dinner party occasion special old world oseleta pairs with aged cheese pairs with game pairs with red meat price premium still red

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