AppaxXimento Masi Expertise

Restaurant Henrik, Ibsenhuset24 May 2013

Masi Mission

Production of quality wines,

rooted in the values of the Venetian territory,

using principally native grapes

and traditional production methods,

with constant technological updates

History and Family

• Vaio dei Masi : first vineyard acquired in Valpolicella in 1772 • Owned by Boscaini family, vine-growers for more than two centuries• Established in Valpolicella Classica, expanded in the Venetian areas• Masi is world famous for being a pioneer and a specialist• Now exports its expertise outside the Venetian area, in Tuscany and

Argentina

Masi Technical Group• The single role of the winemaker is carried out by a team of experts• The heart of the company in technical matters, production and research for all wineries• Works in partnership with technical bodies and universities for research and

development • Goal is to rationalise and update the viticultural and oenological heritage of the

Venetian regions• The MTG is responsible for the technical progress and high quality of the company’s

wines

Technical Seminar

Cellars for applied Experimentation

Experimental VineyardNasa System

The Vineyards• Masi wine production is in the most suitable viticultural

areas of the Venetian regions, employing the most favourable hillside and foothill vineyards

• The winery also has production in Argentina and Tuscany, the latter in collaboration with Conti Serego Alighieri

• Vineyards are either wholly owned or under company control. Their management is entirely entrusted to Masi Technical Group through the Quality Grapes Project

Vineyards Venetian Area Tuscany Argentina

1285 ha Land Total 960 hectares 185 hectares 140 hectares

The Vineyards - the Venetian Area• Veronese: vineyards in the “classico” zones. 640 hectares in production, of which

120 are part of the historic Conti Serego Alighieri estate• Friuli: 280 hectares in production growing traditional red varieties and Pinot

Grigio• Trentino: 40 hectares in production managed in partnership with Conti Bossi

Fedrigotti, one of the most extensive and prestigious vineyard holdings in the area

Pol Bussolengo

Colbaraca Soave

Fojaneghe Trentino

San Ciriaco Valpolicella

Stra’ Del Milione Friuli

La Vegrona Bardolino

ViticultureQuality begins in the vineyards. The simple and profound philosophy of Masi, which:

• uses targeted and professional vineyard practices• marries the experience of tradition with modern research• aims to maximise quality, personality and character in every

vineyard

GuyotThinning of the Green Bunches

Grapes

• Masi uses mostly indigenous grape varieties, native to each production area. • Pictured here are some of those used in the appassimento process

Corvina Rondinella Molinara Oseleta

VerduzzoRefosco Carmenere Malbec Pinot Grigio

Specialization: Making Wines Using The Appassimento Process

• The appassimento method, traditional for the Venetiae area

• Appaxximento certifies Masi’s expertise in this technique in the XXI century

• All Masi wines made with this technique carry a certifying logo on the back label

Appassimento: How and WhyHow:• Careful selection of the best

bunches• Bunches placed on bamboo racks

or plateaux by expert hands• Natural environment for

Appassimento, assisted by NASA ( Natural Appassimento Super Assisted) when necessary

• Long drying period can last through the winter

Effect produced:• Loss of weight (30-40% average)• Concentration of colour, sugars,

aromas and tannins• Noble rot affects particular

grapes – botrytis produces glycerine and therefore smoothness

• Evolution of aromas from primary to complex

The Various Uses Of Appassimento

1 - 100% Appassimento2 - Double Fermentation3 – the Blend

1 2 3

100% AppassimentoProcedure for Production

1a - 100% Appassimento: Amarone

• Masi’s range of Amarone wines has enabled the company to develop its expertise in Appassimento

• Masi currently produces five Amarone wines, the widest and most expert range

• This is why Masi, leader in the production of Amarone

Amarone: a Unique Wine• Its history: first recorded under the Ancient

Romans (Reticum – Acinaticum – Recioto Amaro – Recioto Amarone – Amarone della Valpolicella)

• Its area of production: Valpolicella Classica, between Verona and Lake Garda, where temperate climates prevail

• Its use of indigenous grapes: Corvina, Rondinella, Molinara and … Oseleta

• Its production technique: grape appassimento for at least 100 days with a loss of 35-40% of original weight; botrytis attack

• Its organoleptic characteristics: full-bodied, complex, velvety, well balanced - “a gentle giant”. High alcohol content and structure allow for long ageing potential

Our Five Amarone Wines• Costasera Masi: international

benchmark for modern Amarone• Riserva di Costasera Masi: special

cuvée of Costasera. Oseleta in the blend makes it post-modern

• Mazzano Masi: “perhaps the most authentic and certainly the most prestigious vineyard for the Valpolicella speciality called Amarone” - Jancis Robinson

• Campolongo di Torbe Masi: unique personality

• Vaio Armaron Serego Alighieri: with character derived from a century’s old aristocratic tradition

1b - 100% Appassimento Wines: Recioto

• Origins in Reticum, a sweet wine produced in the time of the Ancient Romans using the Appassimento technique

• The term Recioto comes from:– Recia = the uppermost part of a

grape bunch– Recius = cut down– Racemus = grape bunch

• Grape varieties: Corvina, Rondinella, Molinara

• Appassimento technique• Unlike Amarone, fermentation is halted

using racking and temperature reduction

Our Recioto Wines

• Amabile degli Angeli Masi:• Traditional dessert wine from

Valpolicella• Acidity combined with sweetness

makes it very drinkable• Mezzanella Amandorlato Masi:

• Masi cru wine from an historic high hillside vineyard

• A real rarity because of its typical almond taste

• Casal dei Ronchi Serego Alighieri:• Cru wine from an historic Serego

Alighieri vineyard• Very sweet wine with intense tastes of

cherries

2 – Double Fermentation

• An unique interpretation of the Appassimento technique

• A variation on, and the perfection of, the original “ripasso” invented by Masi with Campofiorin in 1964

• Increases the alcohol level of the wine

• Gives it greater colour and structure with more complex and attractive aromas

• Wines: Campofiorin, Brolo di Campofiorin, Passo Doble e Valpolicella dell’Anniversario

Double FermentationProcedure for Production

Campofiorin &Brolo Campofiorin Oro

• Campofiorin Masi:– Original Supervenetian Red– First vintage in 1964– Double fermentation technique, Masi’s

speciality– Acknowledged as the product that

“created a new category in Veronese wines” - Bruce Anderson

• Brolo Campofiorin Oro Masi:– A special cuvée of Campofiorin– “brolo” is equivalent to the French “clos”– Double fermentation technique

3 – The Blend: Masianco

• Grape varieties harvested and vinified separately:– Pinot Grigio, vinified immediately– Verduzzo, a light appassimento

on plateaux for 3 weeks before fermentation in stainless steel and then in wood

• Masianco Masi - an assemblage of the two varieties: a white wine that combines the richness of the perfumes and aromas from Pinot Grigio with the structure of Verduzzo

the BlendProcedure for Production

Concern For The Environment And The Consumer

• Energy saving and alternative energy sources in our facility

• Respect for the environment in every phase of the production process, from viticulture to packaging

• Care for consumer health: wines have no products derived from animals, no allergens and no organically modified products

tasting

• CONTE FEDERICO BRUT 2009 - BOSSI FEDRIGOTTI• MASIANCO 2011 - MASI• POSSESSIONI ROSSO 2011 – SEREGO ALIGHIERI• CAMPOFIORIN 2009 – MASI• BROLO DI CAMPOFIORIN ORO 2009 – MASI• RISERVA DI COSTASERA AMARONE 2007 – MASI• CASAL DEI RONCHI RECIOTO 2009 – SEREGO

ALIGHIERI

Conte Federico Brut Millesimato Trento DOC metodo classico

• Historic Estate Bossi Fedrigotti• 2009 Millesimato, limited production• 60% Chardonnay, 40% Pinot Noir• Yellow colour with golden reflections. Fine

and persistent perlage. Good bouquet on the nose with creamy aromas of bread, orange and spices

• On palate delicate perlage, good acidity balanced with hints of apples and pears

• Aperitif , and goes well with crudités and marinated fish, fries of fish and vegetables

The Serego Alighieri estate

Serego Alighieri is the most historic estate in Valpolicella with a long winemaking tradition stretching back to 1353. The estate is one of the largest in the Classico area, with more than 120 hectares of territory,

mostly planted to vine, with orchards and olive groves on the rest.

1973: Working with Masi

Count Pieralvise Serego Alighieri and Sandro Boscaini

• Conti Serego Alighieri has a close relationship with the Boscaini family• Masi Agricola controls the Serego Alighieri vineyards and cellars, and

distributes all the wines and the company's speciality food products

The vineyards in Valpolicella

Brolo Casal dei Ronchi

• Comprises 120 hectares in production, all in the Valpolicella Classica area:– CASAL DEI RONCHI: the first historic vineyard (26 ha) in a superb

position on hillside slopes

– VAIO ARMARON: a prestigious hillside single vineyard producing grapes for the eponymous Amarone. A theory says that the name Amarone itself derives from the name of this location, which is particularly well suited to grape growing

– EXPERIMENTAL VINEYARD: a joint collaboration by Serego Alighieri, Masi and the University of Milan has led to the creation of an experimental vineyard for the conservation of 48 different clones and varieties of grapes native to the Venetian territories

Casal dei Ronchi Vaio Armaron Experimental Vineyard

The Foresteria

The Foresteria is the result of a restoration of some of the ancient estate buildings

Once it was occupied by estate workers and their families. Now it has been converted into eight apartments, attractively decorated in country manor house style.

Possessioni RossoRosso del Veronese Igt

• Historical estate of Counts Serego Alighieri, descendant of the poet Dante

• Corvina and Serego Alighieri Molinara clone (84%) give peculiar aromas

• Sangiovese (16%) planted at the estate, gives more structure and authority

• Partial ageing in 600 Lts cherry wood, giving a spicy and fruity body

• Smooth cherry aroma and taste, with pleasant bitterness, and medium body to be matched with for ex risotto on mushrooms or lighter meat dishes

Masi Brolo Campofiorin oroRosso Del Veronese Igt

• Supervenetian red - Special selection of Campofiorin

• “brolo” = “clos”• Grapes from the original vineyards

for Campofiorin• 80% Corvina, 20% Rondinella• Double fermentation system using

30% of lightly dried Corvina grapes• Maturation: 24 months in “fusti

veronesi”• Round and velvety with extremely

elegant fruit• Matches with pasta with meat

sauces, grilled or roasted red meats, game and cheese

Masi Riserva Di CostaseraAmarone Della Valpolicella Classico Doc

• Special “Riserva”of Costasera• Costasera: Hillside vineyards facing the

sunset• 70% Corvina, 15% Rondinella, 10%

Oseleta, 5% Molinara• The Oseleta confers more tannins and

deeper colour• Long appassimento: more than 120 days • Aged for a long time (38-40 months) in

larger casks and partially in new oak barrels of 600 Lts

• Limited production• Majestic, complex and elegant wine,

with great ageing potential• Good with red meat, game and mature

cheeses. Excellent finale to a meal

Serego Alighieri Casal Dei Ronchi Recioto Della Valpolicella Classico Doc

• Produced in the historical estate of Counts Serego Alighieri

• Prestigious old site for quality Recioto

• Rich, fruity, concentrated and well-balanced, with attractive aromas of semi-dried grapes

• Maturation: 12 months in Slavonian oak barrels

• Ideal to strawberries, dry cakes, Pandoro and bitter chocolate

The Veneto is a land of colours,Sound and flavours,

From nature to art, to the savour of life

www.masi.it