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Masseto 2017 - Tenuta Dell Ornellaia
Tenuta Dell Ornellaia

MASSETO 2017 - TENUTA DELL ORNELLAIA

  Italy / Tuscany
€1,591.80
€1,447.10
QTY
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One of the most famous Merlot in the world!

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Why do we love it?

Masseto 2017 is, if not the most famous, certainly one of the most well-known, complex, Merlots in the world and you can open it between now and 2045! As for the ratings, let's just say that the 2017 vintage got 98pts from James Suckling, 97pts from Robert Parker and Decanter, 96pts from Jeb Dunnuck and 95pts from Wine Spectator! As you can see, there is no need to say anything else...

In Tuscany, on an Italian hillside near the small village of Bolgheri, Merlot found its best version in a unique vineyard. That's where Masseto came from. Its story hides a dose of irony since no one expected that the French finesse of Merlot could find its other self in Tuscany. But the possibilities were seen from the very first vintage of this vineyard in 1986 when they saw its potential with a simple vinification. As they say, they have tanks, barrels, and people who love wine, that's all. The greatness of Masseto comes from the nature and care of the vine with the least intervention that can be done to a wine. The impressive thing is that Masseto has gone through irony, controversy, and oppression before becoming one of the greatest and most famous wines in the world.

For Masseto 2017, the same recipe followed since 1986. This unique vineyard is divided into three parts. Masseto Alto, Masseto centrale, and Masseto junior. Each of them is harvested, vinified, and cared for individually with infinite care. After fermentation and maturation, the secret blending takes place which gives the incredibly complex character to Masseto 2017. Every year is something different, a surprise, with a different evolution. Its stay in new French oak barrels for 24 months underlines a little more its restless and unobtrusive presence in the world of wine!

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

In the glass Masseto 2017 is an intense, impenetrable deep red. From this warm year, the nose is strongly aromatic with a spectacular concentration of black fruit, licorice and spice notes.

In the mouth, the palette is flooded by the ripe black fruits while the acidity is refreshing and the velvety tannins tie the whole together perfectly. The endless aftertaste helps make this wine an unforgettable experience.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14.5%
Origin Tuscany, Italy
Variety Merlot
Aromas Black fruit, licorice, spice notes, mocha
Bottle Size 750ml
Barrique 24 months
Serving temperature 18ºC
Aging 15+ years
Closure Cork
Organic No

MASSETO 2017 - TENUTA DELL ORNELLAIA

PAIR IT

Pair it with a juicy rib-eye, slow-roasted beef with vegetables or with a wild boar ragout with cinnamon & cloves.

Lasagna in the oven with mushrooms and prosciutto

Ingredients 

  • 20g butter
  • 2 onions, chopped
  • 3 cloves of garlic, melted
  • 750gr Portobello mushrooms cut in half
  • 15gr dried porcini mushrooms soaked in 150ml of hot water
  • 2 tablespoons of fresh thyme leaves
  • 200gr thin slices of prosciutto
  • 200gr grated mozzarella
  • 8 leaves of fresh lasagna
  • 2 tablespoons panko
  • 2 tablespoons grated parmesan cheese 

For the béchamel: 

  • 100gr butter
  • 100gr flour
  • 850ml semi-skimmed hot milk
  • 3 tbsps. grated parmesan cheese

Directions 

Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences. 

For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan. 

In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.

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