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AppaxXimento Masi Expertise. Gargagnago di Valpolicella data. Masi Mission. The production of high class wines, rooted in the values of the Venetian territory, using principally native grapes and traditional production methods, with constant technological updates,

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Appaxximento masi expertise

AppaxXimento Masi Expertise

Gargagnago di Valpolicella

data


Masi mission

Masi Mission

The production of high class wines,

rooted in the values of the Venetian territory,

using principally native grapes

and traditional production methods,

with constant technological updates,

contributing to raise the image of Venetian wines to the highest level on an international basis


History and family

History and Family

Vajo dei Masi (“Masi little valley”): first vineyard acquired in Valpolicella in 1772

Owned by Boscaini family, vine-growers for more than two centuries

The company, established in Valpolicella Classica, land of Amarone, expanded in the best winemaking Venetian areas

Masi is world famous for being a specialist and an innovator

Now exports its expertise outside the Venetian area, in Tuscany and Argentina


Masi technical group

Masi Technical Group

The product of a unique idea: the single role of the winemaker is carried out by a complete team of experts in viticulture, enology and marketing

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

Objective: the rationalisation and updating of the viticultural and oenological heritage of the Venetian regions through production for the Group and communication

The MTG is responsible for the technical progress and high quality of the company’s wines

Cellars for applied Experimentation

Technical Seminar

Nasa System

Experimental Vineyard


The vineyards

The Vineyards

Masi makes wines in the best viticultural areas of the Venetian regions, employing the most favourable hillside and foothill vineyards

The company also has on-going projects 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


The vineyards the venetian area

The Vineyards - the Venetian Area

Veronese: vineyards in the “classico” zones, with suitable terrain and optimum orientation to the sun (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 biggest and finest vineyard holdings in the area

San CiriacoValpolicella

Colbaraca Soave

La Vegrona Bardolino

Fojaneghe Trentino

Stra’ Del Milione Friuli

Pol Bussolengo


The vineyards tuscany

The Vineyards - Tuscany

Together with Conti Serego Alighieri, Masi has acquired the “Poderi del Bello Ovile” estate in Cinigiano, on the edges of Montalcino

This purchase marks the return of the Alighieri to Tuscany

The estate comprises 70 hectares of vineyards in production

The “Pian di Rota” estate in Montalcino (115 hectares, of which 45 are vineyards) is managed in partnership

Poderi Del Bello Ovile

Poderi Del Bello Ovile

Poderi Del Bello Ovile

Pian Di Rota


The vineyards argentina

The Vineyards - Argentina

Masi has developed the “Argentinean nature, Veneto style” project at Tupungato in Mendoza

Masi has taken the vines, winemaking techniques and oenological style typical of the Veneto to Argentina

“Vigneti La Arboleda” comprises 140 hectares, of which 100 are already in production

The „Corvina House“

The Cellar

The Vineyard

Reservorio


Viticulture

Viticulture

Quality begins in the vineyards.

This is the simple but profound philosophy of Masi Agricola, 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

Guyot

Thinning of the Green Bunches


Grapes

Grapes

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

Rondinella

Corvina

Molinara

Oseleta

Torrontes

Malbec

Refosco

Carmenere

Verduzzo

Malbec


Specialization making wines using the appassimento process

Specialization:Making Wines Using The Appassimento Process

The appassimento method of drying grapes on bamboo racks to concentrate aromas and tastes is 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 why

Appassimento: How and Why

How it happens:

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

The Various Uses Of Appassimento

1

2

3

1 - 100% Appassimento

2 - Double Fermentation

3 – the Blend (made from both fresh and semi-dried grapes)


1a 100 appassimento amarone

1a - 100% Appassimento: Amarone

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

Masi currently produces as many as five Amarone wines, the widest and most expert range on the international market

This is why Masi is considered a world leader in the production of Amarone


Amarone a unique wine

Amarone: a Unique Wine

  • Amarone is unique because of:

  • 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 e… 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

Our Five Amarone Wines

Costasera Masi: international benchmark for modern Amarone

Riserva di Costasera Masi: special cuvée of Costasera. Using 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 from volcanic soil

Vaio Armaron Serego Alighieri: with character derived from a centuries old aristocratic tradition


1b 100 appassimento wines recioto

1b - 100% Appassimento Wines: Recioto

Has its 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

Just like Amarone, Recioto uses the same grape varieties (Corvina, Rondinella, Molinara) and the Appassimento technique

Unlike Amarone, fermentation is halted using racking and temperature reduction


Our recioto wines

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


1c 100 appassimento wines the unique applications

1c - 100% Appassimento Wines: the Unique Applications

Masi has exported its expertise in Appassimento to other areas in the world where environmental climatic conditions are suitable

100% Appassimento is also used:

In Italy, in Friuli (Grandarella)

In Argentina, in the Tupungato valley, near Mendoza (Corbec)


The unique applications

The Unique Applications

Grandarella Masi:

Supervenetian with semi-dried indigenous grapes (Refosco and Carmenere)

Corbec Masi Tupungato:

Combines the elegance of Verona’s Corvina grape with the strength of Argentinian Malbec


2 double fermentation

2 – Double Fermentation

A unique interpretation of the Appassimento technique

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

The technique increases the alcohol level of the wine and gives it greater colour and structure with complex and attractive aromas

Used in the following wines: Campofiorin, Brolo di Campofiorin, Passo Doble e Valpolicella dell’Anniversario


Double fermentation procedure for production

Double FermentationProcedure for Production


Campofiorin and brolo di campofiorin

Campofiorin and Brolo Di Campofiorin

Campofiorin Masi:

The original Supervenetian Red

First vintage in 1964

Made with the double fermentation technique, in which Masi is a specialist and a pioneer

Universally acknowledged as the product that “created a new category in Veronese wines” (B. Anderson)

Brolo di Campofiorin Masi:

A special cuvée of Campofiorin

“brolo” is equivalent to the French “clos”: a walled vineyard

Made with the same double fermentation technique


The other double fermentation wines

The Other Double Fermentation Wines

Passo Doble Masi Tupungato:

Made in Argentina using the double fermentation technique with Malbec and a percentage of semi-dried Corvina grapes

Valpolicella dell’Anniversario Serego Alighieri:

Highly complex Valpolicella made with a percentage of semi-dried indigenous grapes


3 the blend masianco

3 – The Blend: Masianco

Grape varieties picked and vinified separately:

Pinot Grigio is vinified immediately

Verduzzo is given a light appassimento on plateaux for three weeks before fermentation in stainless steel and then in wood

Masianco Masi is 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 wineries of the group

The Wineries of the Group

Masi estates in the Venetian regions

Azienda Vigneti La Arboleda, at Tupungato in Argentina

Possessioni dei Conti Serego Alighieri

Conti Bossi Fedrigotti estates, at Rovereto in Trentino


The families of wines

The Families of Wines

Classified according to Production Tecnique and Origin


The families of wines1

The Families of Wines

From the Venetian regions:

Masi and Serego Alighieri Amarone and Recioto wines

Masi and Serego Alighieri Supervenetian wines

Masi and Serego Alighieri Classic wines

From Tuscany:

Red Tuscan Serego Alighieri “in Toscana” wines

From the Trentino:

Bossi Fedrigotti Trentino wines

From Argentina:

Masi Tupungato Argentinean wines

Classified according to Place of Origin


Tasting

Tasting

Masi Masianco 2009

Masi Campofiorin 2007

Masi Brolo Di Campofiorin 2007

Masi Tupungato Passo Doble 2008

Serego Alighieri Valpolicella Dell’anniversario 2007

Masi Costasera 2006

Masi Grandarella 2006

Masi Tupungato Corbec 2007

Serego Alighieri Vaio Armaron 2005

Masi Riserva Di Costasera 2005

Masi Campolongo Di Torbe 2004

Masi Mazzano 2004

Masi Mezzanella 2004

Masi Amabile Degli Angeli 2006

Serego Alighieri Casal Dei Ronchi 2006


Masi masianco pinot grigio verduzzo delle venezie igt

Masi MasiancoPinot Grigio & Verduzzo Delle Venezie Igt

Supervenetian white

75% Pinot Grigio, 25% Verduzzo

From “Strà del Milione” estate, at Castions di Strada, Udine, Friuli

Verduzzo overripened for 3 weeks

Richness of Pinot Grigio complements structure of Verduzzo

Use of Venetian grapes and methods

Goes well with hors d’oeuvres, fish and grilled white meats


Masi campofiorin rosso del veronese igt

Masi CampofiorinRosso Del Veronese Igt

The original Supervenetian red since 1964

Evolution of double fermentation system using lightly dried whole grapes of the same varieties

70% Corvina, 25% Rondinella, 5% Molinara

Typical bitter cherry flavour, rich, full bodied yet round

Good potential for ageing

Elegant simplicity and complex majesty

Incredible flexibility with different foods


Masi brolo di campofiorin rosso del veronese igt

Masi Brolo Di CampofiorinRosso Del Veronese Igt

Supervenetian red - Special selection of Campofiorin

“brolo” = “clos”, vineyard surrounded by a wall; the grapes for Brolo come from the original vineyards for Campofiorin

80% Corvina, 20% Rondinella

Evolution of double fermentation system using only 30% of lightly dried Corvina grapes

Maturation: 24 months in “fusti veronesi”, 600 litres casks of Allier and Slavonian oak

Round and velvety with extremely elegant fruit

Combines easily with food (pasta with rich sauces, grilled or roasted red meats, game and cheese)


Masi tupungato passo doble rosso di argentina

Masi Tupungato Passo DobleRosso di Argentina

Production area: “Vigneti La Arboleda” in Tupungato (950/1050 m a.s.l.), Mendoza, Argentina

70% Malbec, 30% Corvina

Double fermentation: 70% Malbec referments with 30% semi-dried Corvina, which gives a rich aroma and good structure

Fruity and spicy, smooth and elegant

Ideal for roasted or grilled meat, game and mature cheeses


Serego alighieri valpolicella dell anniversario valpolicella classico superiore doc

Serego Alighieri Valpolicella Dell‘anniversarioValpolicella Classico Superiore Doc

1353-2003: 650 years of the Serego Alighieri family in Valpolicella

Best grapes from hillside vineyards (70% Corvina, 20% Rondinella, 10% Molinara SA clone)

Double fermentation using a small percentage of semi-dried grapes of the same varieties

A Valpolicella with outstanding complexity and character

Molinara clone Serego Alighieri and cherry-wood ageing give original style

Perfect with grilled red meats, roast meats and longer-aged cheeses

+


Masi costasera amarone della valpolicella classico doc

Masi CostaseraAmarone Della Valpolicella Classico Doc

Costasera: the slopes facing the sunset in Valpolicella Classica, where the day is longer and the vines facing the Lake Garga benefit from the reflection of its light and from its mild climate

Millenary method of drying the grapes naturally aided by technology (NASA)

Enjoyable already when young, it ages more than 30 years!

Ideal with red meats, game and mature cheeses. Great after-dinner wine


Masi grandarella rosso delle venezie igt

Masi GrandarellaRosso Delle Venezie Igt

Produced at “Strà del Milione” estate, Castions di Strada, Friuli

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

Ideal for red meats, game and cheeses


Masi tupungato corbec rosso di argentina

Masi Tupungato CorbecRosso Di Argentina

Production area: “Vigneti La Arboleda” in Tupungato valley (950/1050 m a.s.l.), Mendoza, Argentina

70% Corvina, 30% Malbec

Both grapes are dried for 22 days

Maturation lasts 18 months in medium-toasted oak barriques

Complex, powerful, elegant, with the typical cherry aromas of Corvina and the exuberance and tannins of Malbec

Ideal with red meat and strong-tasting foods


Serego alighieri vaio armaron amarone della valpolicella classico doc

Serego Alighieri Vaio ArmaronAmarone Della Valpolicella Classico Doc

Produced in the estate of Count Serego Alighieri, descendant of Dante

Prestigious cru vineyard

65% Corvina, 20% Rondinella, 15% Molinara Serego Alighieri

3-years-ageing in large barrels including a 4-months-passage in cherry wood casks

Amarone of traditional style, rich, velvety, giving a characteristic illusion of sweetness

Only released in great vintages

An ideal accompaniment for after-dinner conversation


Masi riserva di costasera amarone della valpolicella classico doc

Masi Riserva Di CostaseraAmarone Della Valpolicella Classico Doc

Special “Riserva”of Costasera – the 5th Amarone that credits Masi as Leading Amarone Producer

Costasera: Hillside vineyards on slopes facing the sunset

70% Corvina, 15% Rondinella, 10% Oseleta, 5% Molinara

The Oseleta grape confers greater tannic structure 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 litres (fusto veronese)

Limited production

Majestic, complex and elegant wine, with great ageing potential

Good with red meat, game and mature cheeses. Excellent finale to a meal


Masi campolongo di torbe amarone della valpolicella classico doc

Masi Campolongo Di TorbeAmarone Della Valpolicella Classico Doc

Unique and prestigious vineyard (1194)

first Masi cru proposed in 1958

only released in great vintages and in small quantity

ages 3 years in Slavonian oak barrels of 30-40 hl and in 600 litres oak barrels

unique for power, elegance, complexity and attractive sweet-bitter aromas

delicious drunk on its own at the end of a meal, or with red meats, game, or strongly-flavoured dishes in general


Masi mazzano amarone della valpolicella classico doc

Masi Mazzano Amarone Della Valpolicella Classico Doc

Unique and prestigious vineyard (1194)

second Masi cru proposed in 1964

only released in great vintages and in small quantity

ages 3 years in 600 litres casks

amarone with great style: powerful, complex, austere, therefore modern

delicious drunk on its own at the end of a meal, or with red meats, game, and with mature Pecorino and Parmesan cheeses


Masi mezzanella amandorlato recioto della valpolicella classico doc

Masi Mezzanella AmandorlatoRecioto Della Valpolicella Classico Doc

“Vaio Mezzanella”: historic vineyard, high up in the hills above Negrar, producing grapes which are particularly adapt for producing Recioto Amandolato = semi-dry Recioto

A true rarity, one of the few examples of its type on the market

Very limited production

Maturation: 24 months in barrique

A classic after-dinner wine, ideal for cigar

Perfect with flavoured cheeses or nuts


Masi amabile degli angeli recioto della valpolicella classico doc

Masi Amabile Degli AngeliRecioto Della Valpolicella Classico Doc

Traditional and unique speciality of Valpolicella 

Rare example of sweet red wine from appassimento-non fortified

Full-bodied, with rich aromas and a perfect balance of alcohol and sweetness

Ideal for “pastafrolle”, “pandoro”, mature cheeses and gorgonzola

Serve with cheese, biscuits or cakes, or as an after-dinner port-like drink


Serego alighieri casal dei ronchi recioto della valpolicella classico doc

Serego Alighieri Casal Dei Ronchi Recioto Della Valpolicella Classico Doc

Produced in the estate of Count Serego Alighieri, descendant of the poet Dante

Prestigious old site for quality Recioto

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

Maturation: 12 months in Slavonian oak barrels

Ideal to accompany strawberries, dry cakes, pandoro and bitter chocolate


Appaxximento masi expertise

The Veneto is a land of colours,

Sound and flavours,

From nature to art, to the savour of life.

www.masi.it


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