Masianco Pinot Grigio
⏳ Drinking Window
Typically best enjoyed within 1 to 3 years from the vintage release to fully appreciate its fresh fruit character and delicate aromatic complexity.
🍽️ Food & Wine Pairings
Grilled seafood, pasta dishes with basil pesto, and fresh goat cheese or light antipasti.
✨ Technical Specifications
Masi's Masianco is a brilliant expression of Venetian winemaking ingenuity, offering a sophisticated twist on the classic Pinot Grigio of the Delle Venezie region. At the heart of this wine is Masi's signature expertise in the appassimento method—a traditional grape-drying technique famously used for Amarone. For Masianco, fresh and vibrant Pinot Grigio is blended with Verduzzo, a native Venetian white grape. The Verduzzo grapes are left to dry on traditional bamboo racks for several weeks, concentrating their sugars, aromas, and structural complexity. When blended, the crisp, citrus, and pear notes of the Pinot Grigio are beautifully complemented by the honeyed richness, apricot undertones, and round texture of the semi-dried Verduzzo, creating a truly unique and textured white wine.
🍾 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.