Appassimento by Masi 2005

APPASSIMENTO BY MASI
Date and place
MASI IS
• production and distribution of high class wines,
• rooted in the values of the Venetian territory,
• using principally native grapes and traditional production
methods,
• with constant technological updates,
• helping to raise the image of Venetian wines to the
highest level on an international basis
MASI IS HISTORY
MASI IS HISTORY
PHOTO BY FULVIO ROITER
MASI IS HISTORY
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Vajo dei Masi (“Masi little valley”) first vineyard acquired in Valpolicella in
1772
Owned by Boscaini family, vine-growers for more than two centuries
Established in Valpolicella, land of Amarone
The company expanded in the best winemaking Venetian areas
Now exports its experience outside the Venetian area
MASI IS PEOPLE
MASI IS PEOPLE
PHOTO BY FULVIO ROITER
MASI IS PEOPLE (1)
BOSCAINI FAMILY
The inhabitants of the Veneto are inexorably linked to their roots, both in terms
of family and place of origin. They are dedicated and hardworking, always
trying new approaches, exploring new ways and perfecting their methods
The two Boscaini generations involved in the company. From left:
Alessandra and Raffaele Boscaini, Sandro, Mario and Bruno
Boscaini.
MASI IS PEOPLE (2)
MASI TECHNICAL GROUP
- team of agronomists, oenologists and marketing experts
- purpose: maintain constant innovation, developing local grapes/techniques
patrimony
- keeping Masi at the forefront of quality wine production and promotion
EXPERIMENTAL VINEYARD
NASA
CELLARS FOR APPLIED
EXPERIMENTATION
VINITALY TECNICAL
SEMINARS
MASI IS LAND WITH A PURPOSE
MASI IS LAND WITH A PURPOSE
PHOTO BY FULVIO ROITER
MASI VINEYARDS
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Masi vineyards are in the best wine regions of the Venetian area
Recently expanded in Argentina and in Tuscany (in collaboration with Serego Alighieri)
All the vineyards are wholly-managed by Masi technicians. Most are wholly-owned by Masi; some
operate in partnership with Masi; and some operate on a long term contract basis.
VENETIAN AREA
TUSCANY
TUPUNGATO
930 ha total
920 ha productive
Propriety, partnership and controlled
190 ha total
110 ha productive
Propriety and partnership
160 ha total
70 ha productive
Propriety
MASI
MASI IS VITICULTURE
MASI IS VITICULTURE
PHOTO BY FULVIO ROITER
MASI IS VITICULTURE (1)
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A wise and professional approach to viticulture
Bringing together the experience of tradition and expertise in modern
methods
Aim: to obtain quality, personality and character from each vineyard.
BIRTH OF THE VINE: THE GRAFT
THINNING OF THE GREEN BUNCHES
PLANTING THE CUTTING
LOCAL GRAPE OSELETA
GUYOT PRUNING
HAND PICKING OF THE GRAPES
MASI IS VITICOLTURE (2)
NATIVE GRAPES OF THE VENETIAN AREA
USED FOR APPASSIMENTO
Native grapes used by Masi
for “appassimento”…and
Malbec
CORVINA
CORVINA
REFOSCO
REFOSCO
OSELETA
RONDINELLA
CARMENERE
CARMENERE
MOLINARA
MOLINARA
VERDUZZO
VERDUZZO
GARGANEGA
MALBEC
MASI IS SPECIALIZATION
MASI IS SPECIALIZATION
PHOTO BY
FULVIO ROITER
OLD TECHNIQUES UPDATED BY MASI
APPASSIMENTO
BLEND: WINE FROM FRESH
GRAPES WITH WINE FROM SEMIDRIED GRAPES
VINIFICATION OF SEMI-DRIED
GRAPES
DOUBLE FERMENTATION
WINEMAKING TECHNIQUE
DRYING OF THE GRAPES = APPASSIMENTO
HOW
• Careful selection of best bunches
• Disposition on bamboo racks or
plateaux by expert hands
• Natural ventilation in old drying
lofts and “NASA” system in new
ones
• Long drying period during the
winter season
WHY
• Loss of weight (30-40 % average)
• Colour, sugar, aromas and tannins
concentration
• Infection of noble rot botrytis
(glycerine – smoothness)
• Evolution of aromas from primary
to complex
VINIFICATION OF SEMI-DRIED GRAPES
DRY WINES:
BARREL AGEING
COMPLETE FERMENTATION
LONG FERMENTATION
APPASSIMENTO
SWEET WINES:
BARREL AGEING
STOPPING FERMENTATION
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Soft crashing after long drying process
Long fermentation on the skins at natural cold temperature
Completing fermentation in barrel for dry wines
Stopping fermentation with rackings or cold-technique for sweet wines
Further ageing in barrel, according to each single wine
Concentration, structure, alcohol, but pleasant roundness and
fruitiness (illusion of sweetness)
DOUBLE FERMENTATION
FIRST FERMENTATION
BARREL AGEING
HARVEST
THE WINE REFERMENTS A
SECOND TIME ON SEMI-DRIED
GRAPES
SHORT APPASSIMENTO
 More extraction of colours and aromas
 Enhance of fruit
 Increase in alcohol content
THE TASTING
MASIANCO PINOT GRIGIO & VERDUZZO
• Supervenetian white
• 75% Pinot Grigio, 25%
Verduzzo
• overripened Verduzzo gives
roundness to the fruity notes of
Pinot Grigio
• Use of Venetian grapes and
methods
CAMPOFIORIN
• The original
SUPERVENETIAN RED since
1964
• evolution of double
fermentation system (using
lightly dried whole grapes)
• typical bitter cherry flavour,
rich, full bodied yet round
• good potential for ageing
• incredible flexibility with
different foods
BROLO DI CAMPOFIORIN
• Supervenetian red - Special
selection of Campofiorin
• “brolo” = “clos”, vineyard
surrounded by a wall; the
grapes for Brolo come from the
original vineyards for
Campofiorin
• Corvina 80% Rondinella 20%
• Evolution of double
fermentation system (using
only lightly dried Corvina
grapes)
• Round and velvety with
extremely elegant fruit
PASSO DOBLE MASI TUPUNGATO
• Production area: Tupungato
(900/1050 m a.s.l.) in Mendoza
• Double fermentation: Malbec
(62%) and Merlot (8%)
referment with 30% semi-dried
Corvina
• Fruity and spicy, smooth and
elegant
• Ideal for roasted or grilled
meat, game and mature
cheeses
• Ideale per selvaggina e
formaggi stagionati
VALPOLICELLA DELL„ANNIVERSARIO SEREGO ALIGHIERI
• 1353-2003: 650-year of the
Serego Alighieri family in
Valpolicella
• Best grapes from hillside
vineyards (Corvina,
Rondinella, Molinara)
• Double fermentation
• Molinara clone Serego
Alighieri and cherry-wood
ageing give the original style
COSTASERA AMARONE CLASSICO
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Costasera: the slopes facing the
sunset
Millenary method of drying the
grapes naturally aided by
technology (NASA)
Enjoyable already when young, it
ages more than 30 years!
Ideal with important red meats,
mature cheeses and as an afterdinner wine
GRANDARELLA
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Produced at Castions di Strada
(Udine)
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
CORBEC
• Production area: Tupungato
(900/1050 m a.s.l. – Mendoza
area
• 70% Corvina, 30% Malbec
• Both grapes are dried for 22
days
• Complex, powerful, elegant,
with the typical cherry aromas
of Corvina and the exuberance
and tannins of Malbec
• Ideal with red meat and strongtasting foods
VAIO ARMARON AMARONE CLASSICO SEREGO ALIGHIERI
• Produced in the estate of
Count Serego Alighieri,
descendant of Dante
• Botrytis gives elegant
roundness (“illusion of
sweetness”)
• 3-years-ageing in large barrels
including a 4-months-passage
in cherry wood casks
• Only released in great vintages
• Rich, velvety, traditional style
with an illusion of sweetness
CAMPOLONGO DI TORBE AMARONE CLASSICO
• Unique and prestigious
vineyard (1194)
• First Masi cru proposed in
1958
• Only released in great
vintages
• Ages in 600 litres oak
barrels
• Unique for power, elegance,
complexity and attractive
sweet-bitter aromas
MAZZANO AMARONE CLASSICO
• Unique and prestigious
vineyard (1194)
• Second Masi cru proposed in
1964
• Only released in great vintages
• Ages in 600 litres casks
• Amarone with great style:
powerful, complex, austere,
therefore modern
MEZZANELLA AMANDORLATO RECIOTO CLASSICO
• “Vaio Mezzanella” vineyard‟s
grapes are particularly adapt
for producing Recioto
Amandolato = semi-dry
Recioto
• A wine that rarely comes into
production, one of the few
examples of its type on the
market
• An after dinner wine, ideal for
cigar
AMABILE DEGLI ANGELI RECIOTO CLASSICO
• Traditional and unique
speciality of Valpolicella
• rare example of sweet red
wine from appassimentonon fortified
• Ideal for “pastefrolle”,
“pandoro”, mature
cheeses, gorgonzola, or as
and end of a meal wine
CASAL DEI RONCHI RECIOTO CLASSICO SEREGO ALIGHIERI
• Produced in the estate of
Count Serego Alighieri,
descendant of the poet Dante
• Prestigious old site for quality
Recioto
• Rich, fruity, concentrated, wellbalanced, with attractive
aromas of semi-dried grapes
• Ideal to accompany
strawberries, dry cakes,
pandoro and bitter chocolate
THE VENETIAN AREA IS A LAND OF
HARMONIES, COLOURS, SOUNDS AND
TASTES. FROM NATURE TO ART, TO
LOVE OF LIFE ITSELF.
www.masi.it