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AppaxXimento Masi Expertise

AppaxXimento Masi Expertise

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AppaxXimento Masi Expertise

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  1. AppaxXimento Masi Expertise Gargagnago di Valpolicella data

  2. 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

  3. History and Family 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

  4. Masi Technical Group 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

  5. The Vineyards 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

  6. The Vineyards - the Venetian Area 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 CiriacoValpolicella Colbaraca Soave La Vegrona Bardolino Fojaneghe Trentino Stra’ Del Milione Friuli Pol Bussolengo

  7. The Vineyards - Tuscany 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

  8. The Vineyards - Argentina 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 „Corvina House“ The Cellar The Vineyard Reservorio

  9. 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 Guyot Thinning of the Green Bunches

  10. Grapes 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 Torrontes Malbec Refosco Carmenere Verduzzo Malbec

  11. Specialization:Making Wines Using The Appassimento Process 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

  12. Appassimento: How and Why How it happens: 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 Effect produced: 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

  13. The Various Uses Of Appassimento 1 2 3 1 - 100% Appassimento 2 - Double Fermentation 3 – the Blend (made from both fresh and semi-dried grapes)

  14. 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

  15. Amarone: a Unique Wine • Amarone is unique because of: • Its history: first recorded under the Ancient Romans (Reticum – Acinaticum – Recioto Amaro – Recioto Amarone – Amarone della Valpolicella) • Its area of production: Valpolicella Classica, between Verona and Lake Garda, where temperate climates prevail • Its use of indigenous grapes: Corvina, Rondinella, Molinara e… Oseleta • Its production technique: grape appassimento for at least 100 days with a loss of 35-40% of original weight; botrytis attack • Its organoleptic characteristics: full-bodied, complex, velvety, well balanced - “a gentle giant”. High alcohol content and structure allow for long ageing potential

  16. Our Five Amarone Wines 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

  17. 1b - 100% Appassimento Wines: Recioto 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 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

  18. 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

  19. 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)

  20. 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

  21. 2 – Double Fermentation 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

  22. Double FermentationProcedure for Production

  23. Campofiorin and Brolo Di Campofiorin 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

  24. The Other Double Fermentation Wines 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

  25. 3 – The Blend: Masianco 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

  26. The Wineries of the Group Masi estates in the Venetian regions Azienda Vigneti La Arboleda, at Tupungato in Argentina Possessioni dei Conti Serego Alighieri Conti Bossi Fedrigotti estates, at Rovereto in Trentino

  27. The Families of Wines Classified according to Production Tecnique and Origin

  28. The Families of Wines From the Venetian regions: Masi and Serego Alighieri Amarone and Recioto wines Masi and Serego Alighieri Supervenetian wines Masi and Serego Alighieri Classic wines From Tuscany: Red Tuscan Serego Alighieri “in Toscana” wines From the Trentino: Bossi Fedrigotti Trentino wines From Argentina: Masi Tupungato Argentinean wines Classified according to Place of Origin

  29. Tasting 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

  30. Masi MasiancoPinot Grigio & Verduzzo Delle Venezie Igt Supervenetian white 75% Pinot Grigio, 25% Verduzzo From “Strà del Milione” estate, at Castions di Strada, Udine, Friuli Verduzzo overripened for 3 weeks Richness of Pinot Grigio complements structure of Verduzzo Use of Venetian grapes and methods Goes well with hors d’oeuvres, fish and grilled white meats

  31. Masi CampofiorinRosso Del Veronese Igt 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

  32. Masi Brolo Di CampofiorinRosso Del Veronese Igt 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)

  33. Masi Tupungato Passo DobleRosso di Argentina 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

  34. Serego Alighieri Valpolicella Dell‘anniversarioValpolicella Classico Superiore Doc 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 +

  35. Masi CostaseraAmarone Della Valpolicella Classico Doc 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

  36. Masi GrandarellaRosso Delle Venezie Igt Produced at “Strà del Milione” estate, Castions di Strada, Friuli 75% Refosco, 25% Carmenere Grape drying lasts 50 days Ageing lasts 24 months in Slavonian and Allier 600 litres casks Dry, rich, powerful, complex, with cooked fruit aromas, aromatic herbs, spicies, liquorice Ideal for red meats, game and cheeses

  37. Masi Tupungato CorbecRosso Di Argentina 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 strong-tasting foods

  38. Serego Alighieri Vaio ArmaronAmarone Della Valpolicella Classico Doc 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 after-dinner conversation

  39. Masi Riserva Di CostaseraAmarone Della Valpolicella Classico Doc 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

  40. Masi Campolongo Di TorbeAmarone Della Valpolicella Classico Doc 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 sweet-bitter aromas delicious drunk on its own at the end of a meal, or with red meats, game, or strongly-flavoured dishes in general

  41. Masi Mazzano Amarone Della Valpolicella Classico Doc Unique and prestigious vineyard (1194) second Masi cru proposed in 1964 only released in great vintages and in small quantity ages 3 years in 600 litres casks amarone with great style: powerful, complex, austere, therefore modern delicious drunk on its own at the end of a meal, or with red meats, game, and with mature Pecorino and Parmesan cheeses

  42. Masi Mezzanella AmandorlatoRecioto Della Valpolicella Classico Doc “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

  43. Masi Amabile Degli AngeliRecioto Della Valpolicella Classico Doc Traditional and unique speciality of Valpolicella  Rare example of sweet red wine from appassimento-non fortified Full-bodied, with rich aromas and a perfect balance of alcohol and sweetness Ideal for “pastafrolle”, “pandoro”, mature cheeses and gorgonzola Serve with cheese, biscuits or cakes, or as an after-dinner port-like drink

  44. Serego Alighieri Casal Dei Ronchi Recioto Della Valpolicella Classico Doc Produced in the estate of Count Serego Alighieri, descendant of the poet Dante Prestigious old site for quality Recioto Rich, fruity, concentrated, well-balanced, with attractive aromas of semi-dried grapes Maturation: 12 months in Slavonian oak barrels Ideal to accompany strawberries, dry cakes, pandoro and bitter chocolate

  45. The Veneto is a land of colours, Sound and flavours, From nature to art, to the savour of life. www.masi.it