Masi is an Italian wine producer based in the Veneto region, specializing in wines from the Amarone della Valpolicella DOCG appellation. The winery operates in the Valpolicella zone north of Verona, an area renowned for its distinctive winemaking technique using dried grapes.

Amarone della Valpolicella represents one of Italy's most distinctive wine styles, produced through the traditional appassimento method where grapes are dried for several months before fermentation. This ancient technique concentrates the sugars and flavors, resulting in powerful, full-bodied red wines with intense fruit character and notable alcohol levels. The DOCG classification requires specific grape varieties including Corvina, Rondinella, and Molinara, with Corvina serving as the primary component.

Masi works with traditional Valpolicella grape varieties, particularly Corvina, which forms the backbone of their Valpolicella blends. Their Amarone Classico Costasera represents the classic expression of this regional specialty, showcasing the concentrated fruit and complex character that emerges from the appassimento process.

Veneto is located in northeastern Italy, stretching from the Dolomites to the Adriatic Sea, with Venice as its capital city. The region ranks among Italy's largest wine producers by volume, encompassing diverse terrain that includes Alpine foothills, flat plains, and the famous Valpolicella hills near Verona. Veneto's winemaking heritage spans centuries, with Roman settlements establishing many of the viticultural practices still used today.

The region benefits from a continental climate moderated by the Adriatic Sea and Lake Garda, creating conditions suitable for both sparkling and still wine production. Key appellations include Prosecco DOC and the prestigious Prosecco Conegliano Valdobbiadene DOCG in the north, Soave DOC for white wines, and Amarone della Valpolicella DOCG and Valpolicella DOC for reds. The varied topography ranges from volcanic soils in Soave to limestone and clay compositions in Valpolicella, each contributing distinct characteristics to the wines.

Glera dominates sparkling wine production, particularly in Prosecco appellations where it creates wines ranging from bone-dry to off-dry styles. Red wine production centers on indigenous varieties like Corvina, often blended with Rondinella and Molinara in traditional Valpolicella blends. The region is distinctive for its appassimento technique, where grapes are dried to concentrate flavors for Amarone production, and for pioneering modern Prosecco methods that transformed a regional specialty into an internationally recognized sparkling wine style.

Amarone della Valpolicella DOCG is located in the Veneto region of northeastern Italy, encompassing vineyards in the hills north of Verona. The appellation was granted DOCG status in 2010, elevating it from its previous DOC classification. The production zone includes the classical Valpolicella area and extends into parts of the broader Valpolicella region.

The wines are produced using the ancient appassimento method, where harvested grapes are dried on straw mats or wooden racks for several months to concentrate sugars and flavors before fermentation. The primary grape varieties are Corvina, Corvinone, and Rondinella, which form the traditional Valpolicella blend. The drying process typically lasts from October through January, reducing the grapes' water content by 35-45%. This technique transforms what would otherwise be light, fresh wines into powerful, concentrated expressions.

Amarone wines are characterized by their intense concentration, high alcohol content typically ranging from 14-17%, and complex flavor profiles featuring dried fruit, chocolate, spice, and earthy notes. The extended drying period creates wines with remarkable depth and aging potential, often developing leather, tobacco, and mineral characteristics over time. Despite their richness, well-made Amarone maintains balance between sweetness, acidity, and tannins, resulting in wines that can age gracefully for decades.