Masi

Masi is a historic family winery estate in Verona, Veneto, Italy, established in 1772 and representing seven generations of continuous family winemaking. Located at the heart of the Valpolicella Classico region, Masi specializes in wines made from Corvina, Rondinella, and Molinara grapes using the appassimento technique—partial or complete drying of grapes to concentrate sugars and flavors. The winery name derives from the Venetian word 'masi,' meaning 'homestead,' reflecting its deep roots in the region's agricultural heritage.

• Established 1772 by Giovanni Giacomo Masi in the foothills of Verona
• Remains entirely family-owned and operated by the Boscaini family
• Pioneer and leading authority on the appassimento winemaking method
• Holds protected 'Masi' trademark across EU, emphasizing brand prestige

Masi is fundamentally important to understanding modern Valpolicella and the global appassimento movement because it elevated dried-grape winemaking from rustic tradition to fine-wine legitimacy. The house demonstrated that Amarone and Ripasso could achieve international recognition and critical acclaim, transforming these regional wines from overlooked Italian curiosities into benchmark expressions commanding premium prices. Additionally, Masi's commitment to sustainable viticulture and research through Oasi Spa has influenced industry standards for biodiversity in high-intensity vineyard regions.

• Established Amarone as a serious fine wine category worthy of cellaring 40+ years
• Demonstrated export viability of Ripasso, now one of Italy's most sought everyday wines
• Pioneered temperature-controlled appassimento facilities, now industry standard
• Created a business model balancing traditional methods with innovation that other Valpolicella producers emulate

Masi's approach centers on the appassimento technique: harvesting ripe Corvina-based grapes, then drying them on wooden racks in ventilated facilities for 100-120 days before fermentation. This concentration process can increase potential alcohol from 14% to 16-17% and dramatically enhances dried-fruit, leather, and spice complexity. Fermentation occurs in temperature-controlled stainless steel, followed by 18-36 months of aging in Slavonian oak (for Amarone) or brief oak contact (for Ripasso), depending on the wine's intended profile. The winery's 'Masi Method' emphasizes sustainable canopy management, minimal sulfur addition, and careful harvest selection—principles that extend to all production levels.

• Appassimento drying occurs in climate-controlled rooms at 10-15°C to prevent oxidation
• Corvina comprises 80-100% of blends; Rondinella and Molinara provide tannin structure
• Slavonian oak aging occurs in large casks (30-60HL) to preserve fruit rather than impart oak
• Biodynamic principles employed in Oasi vineyard research parcels

Masi's portfolio ranges from entry-level Valpolicella to prestigious single-vineyard Amarones, each showcasing mastery of appassimento. The 'Costasera' Amarone della Valpolicella Classico (retail $35-40) is the flagship, consistently reviewed at 93-96 points by major critics and exemplifying the balance between power and elegance that defines modern Amarone. 'Osar' Amarone (retail $55-70) from a historic vineyard offers deeper complexity, while the 'Mazzano' single-vineyard expression represents the highest achievement, with scores frequently exceeding 95. For everyday drinking, the 'Valpolicella Classico Superiore' and 'Ripasso Classico Superiore' demonstrate that appassimento quality exists at all price points.

• 'Costasera' represents the 'greatest hits' of Masi's style: 15% ABV, 100% Corvina, 50+ years aging potential
• 'Mazzano' 2012 scored 96 Parker Points; represents pinnacle of Masi's single-vineyard ambitions
• 'Ripasso Classico Superiore' ($15-20) offers appassimento technique at everyday-wine pricing
• 'Oasi Rosso' experiments with natural yeasts and minimal intervention, available only at winery

Beyond Valpolicella, Masi expanded into research and experimentation through the Oasi agritourism facility, which explores biodynamics, natural winemaking, and rare grape varieties in low-sulfite environments. The winery has also ventured into other Italian regions—producing Brunello di Montalcino through partnerships—while maintaining the appassimento methodology as a signature technique across its portfolio. Masi's success in export markets (particularly Germany, USA, and UK) established a blueprint for how regional Italian producers could achieve global premium positioning without compromising tradition, influencing an entire generation of Valpolicella houses.

• Oasi Spa includes biodynamic vineyard laboratory and experimental winemaking facility
• Partnerships with producers in Tuscany and Sicily extend appassimento methodology
• Educational outreach through Masi Wine Academy trains sommeliers and wine professionals globally
• Sustainability certifications include Vegan Wine certification and reduced carbon-footprint initiatives

Masi's Amarone examples, particularly Costasera and single-vineyard designations, represent some of Italy's most collectible wines with proven aging curves. Amarone from exceptional vintages (1997, 2001, 2003, 2006, 2007, 2009, 2012) develops tertiary flavors—leather, dried cherry, tobacco, coffee—after 15-20 years in bottle and can appreciate 5-8% annually in the secondary market. Ripasso should be consumed within 10-15 years for optimal freshness, though structured examples like 'Superiore' can age gracefully to 20+ years. The winery's consistency and transparency in production methods make Masi an excellent entry point for collectors building cellars of age-worthy Italian wines.

• Costasera 2006 and 2009 particularly sought by collectors; expect 15%+ appreciation since release
• Store Amarone at 12-14°C in horizontal position; expect minimal sediment even at 30+ years
• Ripasso peaks at 8-12 years; consume before oxidation risks increase
• Winery maintains extensive back-vintage holdings available through direct allocation program