ProducerValpolicella
Masi Agricola
マジ・アグリコーラ
The undisputed master of Amarone and the Appassimento technique.
Historic Valpolicella estate pioneering the Ripasso technique, producing the famous Campofiorin, Costasera Amarone, and working to preserve indigenous Veneto varieties.
www.masi.it ↗Cuvées
Who Is This For?
Ideal for wine enthusiasts who appreciate rich, concentrated red wines and those interested in the history and heritage of Italian winemaking.
Frequently Asked Questions
- What is Masi's most famous winemaking technique?
- Masi is most famous for the Appassimento technique, drying grapes on bamboo or wooden racks for months before fermentation to concentrate sugars and flavors — the method behind Amarone and Ripasso.
- Are Masi wines suitable for pairing with Japanese cuisine?
- Yes. Masi's Amarone and Ripasso, with their concentrated fruit and savory depth, pair exceptionally well with rich Japanese dishes such as unagi (grilled eel), sukiyaki, and dishes with aged soy sauce or miso.
- Is Masi Agricola still a family-owned winery?
- Yes, Masi Agricola has remained in the hands of the Boscaini family since its founding in 1772 in the Vaio dei Masi valley of Valpolicella Classica, and is now led by the sixth and seventh generations.
- What makes Masi different from other Valpolicella producers?
- Masi is Italy's leading producer of Amarone della Valpolicella and a global authority on appassimento, having pioneered techniques like the double-fermentation Ripasso method with Campofiorin in 1964.