Amarone
⏳ Drinking Window
2024 - 2040
🍽️ Food & Wine Pairings
Slow-braised beef or wild game, rich stews, and mature, savory cheeses such as Parmigiano-Reggiano.
✨ Technical Specifications
Masi is synonymous with the Venetian art of winemaking, particularly famed for its mastery of the 'Appassimento' technique. According to local lore, Amarone itself was born of a fortunate mistake when a barrel of sweet Recioto was left to ferment completely dry, yielding a robust, 'bitter' (amaro) nectar. Masi's classic Amarone is crafted from the traditional Veronese grapes—Corvina, Rondinella, and Molinara—which are laid to rest on bamboo racks ('arele') during the cold winter months. This ancient drying process concentrates the sugars and aromas, resulting in a deeply complex red wine. Aged in noble oak, it expresses rich notes of baked plums, dark cocoa, and sweet spices, serving as a liquid testament to the historic hills of Valpolicella.
🍾 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