The historic Masi headquarters are located in the heart of the Valpolicella, a lovely hilly area between Lake Garda and Verona.
Amarone differs from other great red wines because it is made with local grape varieties not found elsewhere. What’s more, these grapes must be semi-dried before they are crushed.
This involves the ancient appassimento technique whereby they are left to rest on bamboo trays during the winter months to concentrate the bouquet and aromas of the future wine. This time-honored process is so important that the first stage of the winery visit regards the Fruttaio, or drying loft.
Guests then go down to the large underground cellars where the wine is aged in wood. Next comes the experimental cellar, where the Masi Technical Group puts innovative winemaking systems to the test.