Masi Agricola

Masi Agricola is a leading producer of Amarone and makes quality wines with roots in the values of its home territory (Venetian Values). The grapes and the vinification techniques used are mostly traditional, with constant technological updates. Its wines, and their story, are to be found in the most prestigious world markets, where they are some of the many high quality products originating in the history of the men and the places that are part of the tradition of the Venetian territories.

The history of Masi Agricola is the history of its vineyards around Verona, in  Venetian region. The name derives from Vaio dei Masi, the little valley acquired in the late 18th century by the Boscaini family, which retains ownership to this day. The company has grown step by step through successive, and very careful, purchases in the best viticultural areas of the Venetian region. Masi Agricola is also involved in the management of the most historic estate in Valpolicella, which has belonged to the noble Serego Alighieri family, descendants of the poet Dante, since 1353. More recently Masi has developed new projects in Argentina, in collaboration with Serego Alighieri, in Tuscany and in Rovereto (Trento) in collaboration with the historic Conti Bossi Fedrigotti company.

An historic producer open to innovation, Masi is a modern leader in the production of Amarone, and is
internationally recognised for its expertise in the Appassimento technique. Appassimento is the traditional method used in the Venetian regions to give wines greater concentrations of aromas and flavours. The grapes are laid out to rest for a long time on bamboo racks before vinification. The term Appaxximento, as used in the symbol that appears on wines made with semi-dried grapes, certifies Masi’s expertise in the Appassimento method in the XXI century. The Masi Technical Group has injected modernity and originality into the Appassimento process to produce five Amarone wines and three Reciotos, made with “100% semi-dried grapes”, and to give character to a series of “double fermentation” wines, of which Campofiorin is the archetype. Masianco, however, is an example of the technique of “blending wine made from fresh grapes with wine made from semi-dried grapes”.

MASI AGRICOLA Gargagnago di Valpolicella, Verona, Italy – www.masi.it

Photos by "Archivio Masi Agricola"