Our Amarone is a vehicle for conveying knowledge of our land: it speaks of microzones selected by our ancestors, it reflects the vagaries of the climate (on the vine and during drying) and the different soils. It’s always a harmonious and well-balanced Amarone, however: it needs not be paired with food in order to be fully appreciated.
Masi consistently pursues the highest quality possible, thanks first and foremost to the efforts of its Expert Team, a group of experts in different disciplines that is actively engaged in research and experimentation, also in collaboration with national and international universities and institutes.
Masi’s story goes back to the end of the 18th century, when the Boscaini family, still the owners, bought vineyards in the small valley called “Vaio dei Masi”, in the heart of Valpolicella Classica. Masi has a recognized expertise in the drying technique, practiced since ancient Roman times to give greater concentration to wines and constantly fine-tuned by the Masi Expert Team, and is one of the historical interpreters of Amarone.
For over forty years it has conducted an ambitious project to enhance historic wine estates, collaborating with the Counts Serego Alighieri, descendants of the poet Dante and owners of the estate that boasts the longest history and tradition in Valpolicella, with the Counts Bossi Fedrigotti, a prestigious Trentino brand, and with Canevel, producer of sparkling wines of excellence in Valdobbiadene.
Today it produces five different Amarones and other iconic wines, original interpretations of the drying technique, such as Campofiorin. Moreover, Masi boasts an important production of organic wines, both in Veneto and in the Poderi del Bello Ovile estates in Tuscany, as well as Masi Tupungato in Argentina. Basing its activity on social, ethical and environmental values, making eco-sustainable choices, inspired by the Masi Green philosophy, is common practice along the entire supply chain and in every one of the Group’s production sites.
