Published January 23, 2013
Masi is a historic winery with roots dating back four centuries to Venetian nobles who grew grapes on their royal estates. The winery was purchased in 1973 by the Boscaini family. They immedaitely went about the task of returning Masi to its agricultural values and other hisotrical traditions.
Masi is most well known for using the ancient "Apassimento" technique of winemaking. This involves dry racking the grapes over the winter in large bamboo shelves or racks before vinification in the spring. While this technique produces less wine per ton of grapes, it also makes the flavors more concentrated and intense.
Here's a look at some of what Masi offers today:
A very fresh, fruity and romatic white. The result of combining Pinot Grigio grapes from the Della Venezie region with the Apassimento technique.
A blend of Torrontes and Pinot Grigio with great vibrance and expolisve fruit flavors. This comes from Masi's Argentinian estate in Mendoza.
Masi's original "Super Venetian" a category of wine they invented in 1964. This wine is velvety and approachable with great cherry fruit and an easy finish.
This blend of Carmenere and Refosco is full-bodied and complex offering flavors of blueberry, plum, cinnamon, and spices. A great food wine.
A majestic and proud blend of Corvina, Rondinella, and Molinara produced with the Apassimento technique. This wine is one of the benchmark Amarones each year. Flavors of raisins and cherries with hints of cocoa and coffee.
Some of Masi's wines will be featured in an upcoming wine tasting at Avalon Golf and Country Club at Squaw Creek. The event is January 31st at 7PM and is open to any member of the Valley Vino Wine Club. You can join Valley Vino for free by visiting their web site: www.myvalleyvino.com