Wine Scanner AI
Red wine | Veneto, Italy
See all comments, ratings, and join the community discussion in the Wine Scanner AI app!
Discover the 'Valpolicella of tomorrow' with Masi's Toar. This exceptional red wine is a testament to Masi's dedication to innovation and tradition within the historic Valpolicella region of Veneto. The wine takes its name from the local dialect term 'Toar,' which refers to the unique volcanic soils of the vineyards—soils that impart a distinct mineral intensity and structural depth to the final blend.
What truly sets this wine apart is its composition. While it honors tradition by using the classic Corvina and Rondinella grapes, Masi has introduced the rare and ancient Oseleta variety, a grape they were instrumental in rediscovering. Oseleta brings remarkable color, robust tannins, and structural complexity, creating a wine that is far more than a typical, simple Valpolicella. After careful fermentation and an aging process that includes time in both French and Slavonian oak barrels, the result is a wine of elegance, power, and significant aging potential.
On the nose, you are greeted by an inviting bouquet of ripe red fruits, predominantly cherries and wild blueberries, accented by a subtle, sophisticated touch of vanilla and spice. On the palate, the wine is full-bodied and velvety. It perfectly balances a vibrant, lively acidity with firm, well-integrated tannins that provide structure without harshness. The finish is long and intense, leaving a lingering impression of spiced fruit that invites another sip.
Toar is a masterclass in food pairing. Its structure and complexity make it an ideal companion for hearty, flavorful dishes. It is sublime when served with grilled or roasted red meats, such as a succulent ribeye, roast beef, or venison. It also pairs wonderfully with earthy, savory dishes like mushroom risotto or moderately aged cheeses. Whether you are hosting an elegant dinner or enjoying a quiet evening, this wine brings a touch of Italian heritage and modern winemaking prowess to the table. We highly recommend letting it breathe for about 30 minutes before serving to allow its complex aromas to fully unfold. With its impressive aging potential, it is also a fantastic addition to any collector's cellar.