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 harvested their first vineyard plots in the Vaio dei Masi valley, Masi Agricola stands as a foundational pillar of modern Venetian viticulture. Anchored in the heart of Valpolicella Classica, the estate spans diverse microclimates and sedimentary limestone, marl, and volcanic soils across the Trevenezie, tempered by Lake Garda and alpine foothills. Masi revolutionized regional winemaking through the modern mastery of the ancient appassimento method—drying harvested bunches on traditional arelle bamboo racks—and pioneering the ripasso revival with their landmark 1964 Campofiorin. Governed by the Masi Technical Group and long stewarded by Sandro Boscaini, affectionately hailed as 'Mr. Amarone', the estate blends sustainability with exacting enology. Their benchmark expressions range from majestic, cru-designated Amarone della Valpolicella such as Costasera, Campolongo di Torbe, and Mazzano, to crisp Trevenezie whites like Masianco and vibrant sparkling wines, epitomizing classical Venetian refinement and textural depth.
🍇 Grapes
Corvina (45-95%), Corvinone, Rondinella