Amarone,
a unique Wine
Gargagnago di Valpolicella
date
Masi Mission
The production of high class wines,
rooted in the values of the Venetian territory,
using principally native grapes
and traditional production methods,
with constant technological updates,
contributing to raise the image of Venetian wines to
the highest level on an international basis
History and Family
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Vajo dei Masi (“Masi little valley”): first vineyard acquired in Valpolicella
in 1772
Owned by Boscaini family, vine-growers for more than two centuries
The company, established in Valpolicella Classica, land of Amarone,
expanded in the best winemaking Venetian areas
Masi is world famous for being a specialist and an innovator
Now exports its expertise outside the Venetian area, in Tuscany and
Argentina
Masi Technical Group
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The product of a unique idea: the single role of the winemaker is carried out by a
complete team of experts in viticulture, enology and marketing
The heart of the company in technical matters, production and research for all wineries
Works in partnership with technical bodies and universities for research and
development
Objective: the rationalisation and updating of the viticultural and oenological heritage of
the Venetian regions through production for the Group and communication
The MTG is responsible for the technical progress and high quality of the company’s
wines
Cellars for applied Experimentation
Technical Seminar
Nasa System
Experimental Vineyard
The Vineyards
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Masi makes wines in the best viticultural areas of the Venetian
regions, employing the most favourable hillside and foothill vineyards
The company also has on-going projects in Argentina and Tuscany
(the latter in collaboration with Conti Serego Alighieri)
Vineyards are either wholly owned or under company control. Their
management is entirely entrusted to Masi Technical Group through
the Quality Grapes Project
Vineyards
Venetian Area
Tuscany
Argentina
1285 Land Total
960 hectares
185 hectares
140 hectares
The Vineyards - the Venetian Area
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Veronese: vineyards in the “classico” zones, with suitable terrain and
optimum orientation to the sun (640 hectares in production, of which 120 are
part of the historic Conti Serego Alighieri estate)
Friuli: 280 hectares in production growing traditional red varieties and Pinot
Grigio
Trentino: 40 hectares in production managed in partnership with Conti Bossi
Fedrigotti, one of the biggest and finest vineyard holdings in the area
Pol Bussolengo
San Ciriaco Valpolicella
Colbaraca Soave
La Vegrona Bardolino
Stra’ Del Milione Friuli
Fojaneghe Trentino
The Vineyards - Tuscany
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Together with Conti Serego Alighieri, Masi has acquired the “Poderi del Bello
Ovile” estate in Cinigiano, on the edges of Montalcino
This purchase marks the return of the Alighieri to Tuscany
The estate comprises 70 hectares of vineyards in production
The “Pian di Rota” estate in Montalcino (115 hectares, of which 45 are
vineyards) is managed in partnership
Poderi Del Bello Ovile
Poderi Del Bello Ovile
Poderi Del Bello Ovile
Pian Di Rota
The Vineyards - Argentina
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Masi has developed the “Argentinean nature, Veneto style” project at
Tupungato in Mendoza
Masi has taken the vines, winemaking techniques and oenological style
typical of the Veneto to Argentina
“Vigneti La Arboleda” comprises 140 hectares, of which 100 are already in
production
The Vineyard
The Cellar
Reservorio
The „Corvina House“
Viticulture
Quality begins in the vineyards.
This is the simple but profound philosophy of Masi Agricola,
which:
• uses targeted and professional vineyard practices
• marries the experience of tradition with modern research
• aims to maximise quality, personality and character in every
vineyard
Thinning of the Green Bunches
Guyot
Grapes
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Masi Agricola uses mostly indigenous grape varieties, native to each
production area. Pictured here are some of those used in the
appassimento process:
Rondinella
Corvina
Molinara
Oseleta
Malbec
Refosco
Carmenere
Verduzzo
Malbec
Torrontes
Specialization:
Making Wines Using The Appassimento Process
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The appassimento method of drying grapes on bamboo racks to
concentrate aromas and tastes is traditional for the Venetiae area
Appaxximento certifies Masi’s expertise in this technique in the XXI
century
All Masi wines made with this technique carry a certifying logo on the
back label
Appassimento: How and Why
How it happens:
Effect produced:
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Careful selection of the best
bunches
Bunches placed on bamboo racks
or plateaux by expert hands
Natural environment for
Appassimento, assisted by NASA (
Natural Appassimento Super
Assisted) when necessary
Long drying period can last through
the winter
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Loss of weight (30-40% average)
Concentration of colour, sugars,
aromas and tannins
Noble rot affects particular grapes
– botrytis produces glycerine and
therefore smoothness
Evolution of aromas from primary
to complex
The Various Uses Of Appassimento
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2
3
1 - 100% Appassimento
2 - Double Fermentation
3 - the Blend (made from both fresh and semi-dried grapes)
Amarone, An Historical Wine
• Reticum: the original sweet wine produced with
semi-dried grapes at Roman times. The poet Virgilio
considered it as the second best wine after Falerno
• Acinaticum: was called by Cassiodoro, minister of
king Theodric, in the V century a.C.
• Recioto: the word could derive from:
- recia = ear, upper part of the bunch, rich in
sugars
- recisus = cutted
- racemus = bunch
• Traditionally called Recioto Amaro, or Recioto
Amarone as the first regulations called it in 1968
• Recioto della Valpolicella (1991) Amarone della
Valpolicella (1991)
Amarone, A Unique Wine
A.
Production area
B.
Local grape varieties
C.
Winemaking technique
D.
Wine characteristics
A - Production Area
The heart of the production is the Valpolicella Classica zone, a hillside
amphitheatre between Verona and Lake Garda, where temperate
climates prevail.
B - Local Grape Varieties
CORVINA (must be 40-80%)
• reinforces the character of the wine
• adds little to either colour or tannin content
• the most susceptible grape to glycerol forming Botrytis
(Noble Rot) during appassimento
RONDINELLA (must be 5-10%)
• gives the wine colour, tannins and typical aromas
• resistant to Botrytis during appassimento
MOLINARA (optional addition of up to 10%)
• gives supporting acidity and unusual drinkability to the
great structure of Amarone
OSELETA (optional addition of up to 10%)
• gives great tannic concentration and exceptional colour
• a native grape rediscovered by Masi in the 1980s
C – Winemaking Technique
IN THE VINEYARDS:
• Just hillside vineyards
• Preferred orientation: south, south-west
IN THE DRYING LOFT:
100% appassimento of the grapes
• Long drying process (from end of September
to end of January)
• Light attack of Botrytis
• Weight loss (35-40%)
IN THE CELLAR:
• Soft crashing of semi-dried grapes
• Long on-skin fermentation at natural winter temperatures
• Completing first and malolactic fermentations in large casks (60-90 hl)
• Maturation in fusto veronese (600 l barrels), from two to four years, depending wine
type
D – Wine Characteristics
20
15
10
5
Sangiovese
Toscana
Amarone
Classico
Valpolicella
Tannat
Uruguay
Taglio
Bordeaux
Francia
0
Cabernet
Sauvignon
California
Gl yc e r i n (g m / l )
Av e r ag e g l yc e r i n e c o n t e n t (g m/ l ) i n t o p w i n e s o f t h e w o r l d
Type o f Wi n e
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Wine with outstanding nobility, balance and strength
Well rounded and velvety without excessive tannins or acidity
High glycerine content gives great drinkability and softness (see graph)
High alcohol content
Long ageing potential
Over time: unusual maturation curve in bottle and complex aroma
evolution
Climatic conditions during the growing and appassimento phases make
the difference between each vintage
Evolution Of Amarone - 1
Old Style Amarone
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Viticulture:
- exasperated selection of the bunches
(just the „recie“)
- casual grapes blend
Appassimento:
- very long drying periods
- occurrence of botrytis left completely to
chance and to natural conditions
Vinification:
- rustic technology
- long haphazard fermentations
Barrel ageing:
- very long times
- exclusive use of large old oak barrels
Evolution Of Amarone - 2
Modern Style Amarone
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Viticulture:
- Constant modernisation and rationalisation in
viticultural technique
- increased percentage of Corvina
Appassimento:
- natural drying aided by technology
- temperature, humidity, ventilation and weight
loss are controlled by NASA system
Vinification:
- biotechnologies (selected yeasts)
- regular and shorter fermentations
- malolactic fermentation under control
- maximum concentration, minimum oxidation
Barrel ageing:
- shorter times
- use of smaller casks like „fusto veronese“ and
new wood
Vintage Assessments
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Masi indicates ***** on the label
LEGEND:
nc = not classified
Other **** or ***** star vintages were: 1946,
1948, 1952, 1953, 1955, 1957, 1958, 1962,
1964, 1967, 1969, 1971, 1974, 1976,
1979, 1983, 1985, 1988.
NB: In 2002 only one wine was produced
(Amabile degli Angeli Recioto) due to the
violent hailstorms on August 4th. The ***
rating therefore applies only to this wine
SOURCES:
• Masi Technical Group (ratings: *nc **fair
***good ****very good ****excellent)
• Gambero Rosso “Vini d’Italia” (ratings: °
to°°°°°)
• Bruno Donati for Unione Italiana Vini (*nc
**fair ***good ****very good *****excellent
VINTAGE
MTG
Enotria
Gambero Rosso
1989
***
°°
1990
*****
°°°°°
1991
***
°°
1992
**
*
°
1993
****
****
°°°°
1994
****
**
°°
1995
*****
*****1
°°°°
1996
***/****
**
°°°
1997
*****
*****
°°°°°
1998
***
*****
°°°
1999
****
***
°°°
2000
****
*****1
°°°°
2001
****
***
°°°
2002
nc/nb
**
°°
2003
****
****
°°°
2004
****
****
°°°°
2005
****
****
°°°°
2006
*****
Annata storica
°°°°°
2007
*****
****½
Masi Leading Amarone Producer
• Masi’s range of Amarone wines has enabled the company to
develop its expertise in Appassimento
• Masi currently produces as many as five Amarone wines, the
widest and most expert range on the international market
• This is why Masi is considered a world leader in the production
of Amarone
Our Five Amarone Wines
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Costasera Masi: international benchmark for
modern Amarone
Riserva di Costasera Masi: special cuvée of
Costasera. Using Oseleta in the blend makes
it post-modern
Mazzano Masi: “perhaps the most authentic
and certainly the most prestigious vineyard for
the Valpolicella speciality called Amarone”
(Jancis Robinson)
Campolongo di Torbe Masi: unique
personality from volcanic soil
Vaio Armaron Serego Alighieri: with
character derived from a centuries old
aristocratic tradition
The Wineries of the Group
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Masi estates in the Venetian
regions
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Azienda Vigneti La Arboleda,
at Tupungato in Argentina
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Possessioni dei Conti Serego
Alighieri
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Conti Bossi Fedrigotti estates, at
Rovereto in Trentino
The Families of Wines
Classified according to Production Tecnique and Origin
The Families of Wines
Classified according to Place of Origin
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From the Venetian regions:
– Masi and Serego Alighieri Amarone and Recioto
wines
– Masi and Serego Alighieri Supervenetian wines
– Masi and Serego Alighieri Classic wines
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From Tuscany:
– Red Tuscan Serego Alighieri “in Toscana” wines
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From the Trentino:
– Bossi Fedrigotti Trentino wines
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From Argentina:
– Masi Tupungato Argentinean wines
Tasting
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5.
Masi Costasera 2006
Serego Alighieri Vaio Armaron 2004
Masi Riserva Di Costasera 2005
Masi Campolongo Di Torbe 2004
Masi Mazzano 2004
Masi Costasera
Amarone Della Valpolicella Classico Doc
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Costasera: the slopes facing the
sunset in Valpolicella Classica,
where the day is longer and the
vines facing the Lake Garga benefit
from the reflection of its light and
from its mild climate
Millenary method of drying the
grapes naturally aided by
technology (NASA)
Enjoyable already when young, it
ages more than 30 years!
Ideal with red meats, game and
mature cheeses. Great after-dinner
wine
Serego Alighieri Vaio Armaron
Amarone Della Valpolicella Classico Doc
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Produced in the estate of Count
Serego Alighieri, descendant of
Dante
Prestigious cru vineyard
65% Corvina, 20% Rondinella, 15%
Molinara Serego Alighieri
3-years-ageing in large barrels
including a 4-months-passage in
cherry wood casks
Amarone of traditional style, rich,
velvety, giving a characteristic
illusion of sweetness
Only released in great vintages
An ideal accompaniment for afterdinner conversation
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Masi Riserva Di Costasera
Amarone Della Valpolicella Classico Doc
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Special “Riserva”of Costasera – the 5th
Amarone that credits Masi as Leading
Amarone Producer
Costasera: Hillside vineyards on slopes
facing the sunset
70% Corvina, 15% Rondinella, 10%
Oseleta, 5% Molinara
The Oseleta grape confers greater tannic
structure and deeper colour
Long appassimento: more than 120 days
Aged for a long time (38-40 months) in
larger casks and partially in new oak
barrels of 600 litres (fusto veronese)
Limited production
Majestic, complex and elegant wine, with
great ageing potential
Good with red meat, game and mature
cheeses. Excellent finale to a meal
Masi Campolongo Di Torbe
Amarone Della Valpolicella Classico Doc
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Unique and prestigious vineyard
(1194)
first Masi cru proposed in 1958
only released in great vintages and
in small quantity
ages 3 years in Slavonian oak
barrels of 30-40 hl and in 600 litres
oak barrels
unique for power, elegance,
complexity and attractive sweetbitter aromas
delicious drunk on its own at the
end of a meal, or with red meats,
game, or strongly-flavoured dishes
in general
Masi Mazzano
Amarone Della Valpolicella Classico Doc
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Unique and prestigious vineyard
(1194)
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second Masi cru proposed in 1964
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only released in great vintages
and in small quantity
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ages 3 years in 600 litres casks
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amarone with great style:
powerful, complex, austere,
therefore modern
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delicious drunk on its own at the
end of a meal, or with red meats,
game, and with mature Pecorino
and Parmesan cheeses
The Veneto is a land of colours,
Sound and flavours,
From nature to art, to the savour of life.
www.masi.it