Amarone
⏳ wine.drinking_window
Typically best enjoyed 8 to 20 years from the vintage, though exceptional vintages can cellar beautifully for up to 30 years.
🍽️ wine.food_pairings
Slow-braised beef or wild game, rich stews, and mature, savory cheeses such as Parmigiano-Reggiano.
✨ wine.spec_sheet
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.
🍾 wine.about_producer
Established in 1772 when the Boscaini family acquired their first vineyards in the 'Vaio dei Masi' valley, Masi Agricola is a benchmark producer of the Veneto region in northeastern Italy. Still family-owned and led by Sandro Boscaini, the estate is globally renowned for its expertise in the traditional Appassimento technique, where grapes are dried on bamboo racks to concentrate flavors. Masi is celebrated for pioneering the double-fermentation method behind its iconic Campofiorin, as well as crafting legendary Amarone della Valpolicella expressions like Costasera, Mazzano, and Campolongo di Torbe. Their portfolio beautifully bridges heritage and innovation, showcasing the diverse terroirs of Veneto, Friuli, and beyond through expressive red, white, and rosé wines.