Masi is an iconic producer based in the Valpolicella region of the Veneto in north-east Italy who are appreciated worldwide for the quality of their wines, making products that express the style, characteristics and values of the area. The company is owned by the Boscaini family, but the name derives from the valley acquired by the family in Valpolicella at the end of the 18th century called the “Vaio dei Masi”, which translates to “tiny valley of Masi”, and this became their first vineyard. Now, 6th generations later, it is still family run, headed up by Sandro Boscaini Masi principally use indigenous grape varieties, and historic winemaking methods, uniting the experience passed down by tradition with knowledge acquired from modern research – Sandro calls it “modern wines with an ancient heart”.
Masi are a leader in Amarone production with acknowledged expertise in the appassimento method, where grapes are dried on bamboo mats over the winter months in airy lofts. The fruit loses around 35% of its weight in the process, which concentrates the sugars and intensifies the aromas and flavours of the finished wine. In the early 1980’s, Masi also rediscovered and perfected the double fermentation, or ripasso technique, using both whole and slightly dried grapes. Valpolicella Ripasso is usually made by passing young Valpolicella wine over the dried grape skins left over from making Amarone, which starts off a secondary fermentation. However, this is using “second hand” grapes if you will. Instead, Masi dry a portion of grapes specifically for the purpose of kicking off a second fermentation, and this makes for a fruitier style of Ripasso. Masi called this wine Campofiorin, and it is acknowledged as the first Super-Venetian wine - they were the first Valpolicella producer to commercially market a Ripasso wine – in fact, from 1964 to 1989, thy were the only producer to market one! Masi are truly dynamic producers,
and we have a range of their wines on offer for you to try – pass the Ripasso!