AppaxXimento
Masi Expertise
Gargagnago di Valpolicella
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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 ha 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
San Ciriaco Valpolicella
Pol Bussolengo
La Vegrona Bardolino
Colbaraca Soave
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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1 - 100% Appassimento
2 - Double Fermentation
3 – the Blend (made from both fresh and semi-dried grapes)
1a - 100% Appassimento: Amarone
• 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
Amarone: a Unique Wine
Amarone is unique because of:
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Its history: first recorded under the Ancient Romans (Reticum –
Acinaticum – Recioto Amaro – Recioto Amarone – Amarone
della Valpolicella)
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Its area of production: Valpolicella Classica, between Verona
and Lake Garda, where temperate climates prevail
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Its use of indigenous grapes: Corvina, Rondinella, Molinara
e… Oseleta
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Its production technique: grape appassimento for at least 100
days with a loss of 35-40% of original weight; botrytis attack
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Its organoleptic characteristics: full-bodied, complex, velvety,
well balanced - “a gentle giant”. High alcohol content and
structure allow for long ageing potential
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
1b - 100% Appassimento Wines: Recioto
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Has its origins in Reticum, a sweet wine
produced in the time of the Ancient
Romans using the Appassimento
technique
The term Recioto comes from:
– Recia = the uppermost part of a grape
bunch
– Recius = cut down
– Racemus = grape bunch
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Just like Amarone, Recioto uses the
same grape varieties (Corvina,
Rondinella, Molinara) and the
Appassimento technique
Unlike Amarone, fermentation is halted
using racking and temperature
reduction
Our Recioto Wines
• Amabile degli Angeli Masi:
• Traditional dessert wine from
Valpolicella
• Acidity combined with sweetness
makes it very drinkable
• Mezzanella Amandorlato Masi:
• Masi cru wine from an historic high
hillside vineyard
• A real rarity because of its typical
almond taste
• Casal dei Ronchi Serego Alighieri:
• Cru wine from an historic Serego
Alighieri vineyard
• Very sweet wine with intense tastes
of cherries
1c - 100% Appassimento Wines:
the Unique Applications
• Masi has exported its
expertise in Appassimento
to other areas in the world
where environmental
climatic conditions are
suitable
• 100% Appassimento is also
used:
– In Italy, in Friuli
(Grandarella)
– In Argentina, in the
Tupungato valley, near
Mendoza (Corbec)
The Unique Applications
• Grandarella Masi:
– Supervenetian with semi-dried
indigenous grapes (Refosco
and Carmenere)
• Corbec Masi Tupungato:
– Combines the elegance of
Verona’s Corvina grape with
the strength of Argentinian
Malbec
2 – Double Fermentation
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A unique interpretation of the
Appassimento technique
A variation on, and the
perfection of, the original
“ripasso” technique invented by
Masi with Campofiorin in 1964
The technique increases the
alcohol level of the wine and
gives it greater colour and
structure with complex and
attractive aromas
Used in the following wines:
Campofiorin, Brolo di
Campofiorin, Passo Doble e
Valpolicella dell’Anniversario
Double Fermentation
Procedure for Production
Campofiorin and
Brolo Di Campofiorin
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Campofiorin Masi:
– The original Supervenetian Red
– First vintage in 1964
– Made with the double fermentation
technique, in which Masi is a specialist
and a pioneer
– Universally acknowledged as the product
that “created a new category in Veronese
wines” (B. Anderson)
Brolo di Campofiorin Masi:
– A special cuvée of Campofiorin
– “brolo” is equivalent to the French “clos”:
a walled vineyard
– Made with the same double fermentation
technique
The Other
Double Fermentation Wines
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Passo Doble Masi Tupungato:
– Made in Argentina using the
double fermentation technique
with Malbec and a percentage of
semi-dried Corvina grapes
Valpolicella dell’Anniversario
Serego Alighieri:
– Highly complex Valpolicella
made with a percentage of
semi-dried indigenous grapes
3 – The Blend: Masianco
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Grape varieties picked and vinified
separately:
– Pinot Grigio is vinified
immediately
– Verduzzo is given a light
appassimento on plateaux for
three weeks before fermentation
in stainless steel and then in
wood
Masianco Masi is an assemblage of
the two varieties: a white wine that
combines the richness of the
perfumes and aromas from Pinot
Grigio with the structure of Verduzzo
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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Masi Masianco 2009
Masi Campofiorin 2007
Masi Brolo Di Campofiorin 2007
Masi Tupungato Passo Doble 2008
Serego Alighieri Valpolicella Dell’anniversario 2007
Masi Costasera 2006
Masi Grandarella 2006
Masi Tupungato Corbec 2007
Serego Alighieri Vaio Armaron 2005
Masi Riserva Di Costasera 2005
Masi Campolongo Di Torbe 2004
Masi Mazzano 2004
Masi Mezzanella 2004
Masi Amabile Degli Angeli 2006
Serego Alighieri Casal Dei Ronchi 2006
Masi Masianco
Pinot Grigio & Verduzzo Delle Venezie Igt
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Supervenetian white
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75% Pinot Grigio, 25% Verduzzo
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From “Strà del Milione” estate, at
Castions di Strada, Udine, Friuli
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Verduzzo overripened for 3 weeks
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Richness of Pinot Grigio
complements structure of
Verduzzo
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Use of Venetian grapes and
methods
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Goes well with hors d’oeuvres, fish
and grilled white meats
Masi Campofiorin
Rosso Del Veronese Igt
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The original Supervenetian red
since 1964
Evolution of double fermentation
system using lightly dried whole
grapes of the same varieties
70% Corvina, 25% Rondinella, 5%
Molinara
Typical bitter cherry flavour, rich,
full bodied yet round
Good potential for ageing
Elegant simplicity and complex
majesty
Incredible flexibility with different
foods
Masi Brolo Di Campofiorin
Rosso Del Veronese Igt
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Supervenetian red - Special selection
of Campofiorin
“brolo” = “clos”, vineyard surrounded
by a wall; the grapes for Brolo come
from the original vineyards for
Campofiorin
80% Corvina, 20% Rondinella
Evolution of double fermentation
system using only 30% of lightly dried
Corvina grapes
Maturation: 24 months in “fusti
veronesi”, 600 litres casks of Allier
and Slavonian oak
Round and velvety with extremely
elegant fruit
Combines easily with food (pasta with
rich sauces, grilled or roasted red
meats, game and cheese)
Masi Tupungato Passo Doble
Rosso di Argentina
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Production area: “Vigneti La
Arboleda” in Tupungato
(950/1050 m a.s.l.), Mendoza,
Argentina
70% Malbec, 30% Corvina
Double fermentation: 70%
Malbec referments with 30%
semi-dried Corvina, which gives
a rich aroma and good structure
Fruity and spicy, smooth and
elegant
Ideal for roasted or grilled meat,
game and mature cheeses
Serego Alighieri
Valpolicella Dell‘anniversario
Valpolicella Classico Superiore Doc
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1353-2003: 650 years of the Serego
Alighieri family in Valpolicella
Best grapes from hillside vineyards
(70% Corvina, 20% Rondinella, 10%
Molinara SA clone)
Double fermentation using a small
percentage of semi-dried grapes of
the same varieties
A Valpolicella with outstanding
complexity and character
Molinara clone Serego Alighieri and
cherry-wood ageing give original
style
Perfect with grilled red meats, roast
meats and longer-aged cheeses
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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
Masi Grandarella
Rosso Delle Venezie Igt
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Produced at “Strà del Milione”
estate, Castions di Strada, Friuli
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75% Refosco, 25% Carmenere
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Grape drying lasts 50 days
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Ageing lasts 24 months in
Slavonian and Allier 600 litres
casks
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Dry, rich, powerful, complex, with
cooked fruit aromas, aromatic
herbs, spicies, liquorice
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Ideal for red meats, game and
cheeses
Masi Tupungato Corbec
Rosso Di Argentina
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Production area: “Vigneti La
Arboleda” in Tupungato valley
(950/1050 m a.s.l.), Mendoza,
Argentina
70% Corvina, 30% Malbec
Both grapes are dried for 22 days
Maturation lasts 18 months in
medium-toasted oak barriques
Complex, powerful, elegant, with
the typical cherry aromas of Corvina
and the exuberance and tannins of
Malbec
Ideal with red meat and strongtasting foods
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
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
Masi Mezzanella Amandorlato Recioto Della
Valpolicella Classico Doc
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“Vaio Mezzanella”: historic
vineyard, high up in the hills
above Negrar, producing grapes
which are particularly adapt for
producing Recioto Amandolato =
semi-dry Recioto
A true rarity, one of the few
examples of its type on the
market
Very limited production
Maturation: 24 months in barrique
A classic after-dinner wine, ideal
for cigar
Perfect with flavoured cheeses or
nuts
Masi Amabile Degli Angeli
Recioto Della Valpolicella Classico Doc
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Traditional and unique speciality
of Valpolicella
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Rare example of sweet red wine
from appassimento-non fortified
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Full-bodied, with rich aromas
and a perfect balance of alcohol
and sweetness
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Ideal for “pastafrolle”, “pandoro”,
mature cheeses and gorgonzola
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Serve with cheese, biscuits or
cakes, or as an after-dinner
port-like drink
Serego Alighieri Casal Dei Ronchi
Recioto Della Valpolicella Classico Doc
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Produced in the estate of Count
Serego Alighieri, descendant of
the poet Dante
Prestigious old site for quality
Recioto
Rich, fruity, concentrated, wellbalanced, with attractive
aromas of semi-dried grapes
Maturation: 12 months in
Slavonian oak barrels
Ideal to accompany
strawberries, dry cakes,
pandoro and bitter chocolate
The Veneto is a land of colours,
Sound and flavours,
From nature to art, to the savour of life.
www.masi.it