Amarone della Valpolicella, Classico
⏳ Drinking Window
2022 - 2040
🍽️ Food & Wine Pairings
Rich pasta dishes with meat ragu, grilled or roasted red meats, and aged cheeses such as Parmigiano-Reggiano.
✨ Technical Specifications
Masi is synonymous with Venetian winemaking, particularly famed for reviving and perfecting the ancient 'appassimento' technique where grapes are dried on bamboo racks during the winter months. Representing the quintessential Veneto red style, Masi's portfolio—anchored by the historic Corvina, Rondinella, and Molinara grapes—showcases a deep connection to the Valpolicella hills. The Boscaini family, who have owned Masi for generations since the late 18th century, pioneered the 'double fermentation' technique in the 1960s, creating a rich, velvety, and intensely aromatic red wine that bridges the gap between fresh Valpolicella and the majestic Amarone. The soils of the region, rich in limestone and volcanic debris, impart a distinct mineral backbone and vibrant acidity to balance the concentrated, raisined fruit flavors of cherry, plum, and sweet spices.
🍾 About the Producer
Established in 1772 when the Boscaini family acquired premium vineyards in the small valley named 'Vaio dei Masi', Masi Agricola has grown into one of the most iconic and respected estates in Veneto's Valpolicella Classica zone. Managed for generations by the Boscaini family, the winery has become globally renowned for championing and modernizing the traditional appassimento method, transforming indigenous grapes such as Corvina, Rondinella, and Molinara into rich, age-worthy masterpieces. In addition to creating the revolutionary 'Supervenetian' Campofiorin in the 1960s and collaborating with the historic Serego Alighieri counts, Masi is celebrated worldwide for its benchmark Amarone della Valpolicella expressions, including the prestigious Costasera, Mazzano, and Campolongo di Torbe.
🍇 Grape Varieties
Corvina (45-95%), Corvinone, Rondinella