Masi Rosa dei Masi delle Venezie
Discover Masi Rosa dei Masi delle Venezie:
A fresh and fruity rosé wine, but complex and elegant at the same time. A new interpretation of the rosé wine category thanks to the use of Masi’s characteristic Appassimento technique. It is a Supervenetian wine, and the “brother” of Campofiorin, the famous red wine.
Masi’s production strategy is to emphasize the individuality of each individual product, while maintaining a recognizable Venetian style. In 1958, Masi was at the forefront of identifying historic “cru” vineyards for Amarone. In 1964, Campofiorin pioneered a new category of wines, rethinking the technique of double fermentation and constantly updating it. Masi also updated the Amarone style with new appassimento and winemaking techniques.
Masi’s mission and practices make it one of the elite wineries in the Venetian regions, producing wines that express the style, characteristics and values of the region. Masi wines are modern, attractive, well-balanced and easily recognizable; characteristics that have earned Masi recognition for “revolutionizing the art of winemaking in the Venetian region.” Hugh Johnson defines Masi as “a touchstone for Veronese wines”.
Discover Rosé & Blush Wines
A rosé (from the French, rosé [oze]) is a wine that contains some color from the grape skins but not enough to be classified as a red wine. It's possible that it's the oldest known sort of wine, as it's the easiest to manufacture using the skin contact method. Depending on the grape varietals used and winemaking procedures, the pink color can range from a faint "onionskin" orange to a vibrant near-purple. In French, Portuguese, and English-speaking nations, the wine is usually labeled rosé, rosado in Spanish, or rosato in Italian.
Skin contact, saignée, and blending are the three main methods for making rosé wine. Rosé wines come in a variety of sweetness levels, from severely dry Provençal rosé to sweet White Zinfandels and blushes, and can be made still, semi-sparkling, or sparkling. Rosé wines are manufactured from a range of varietals and are available all over the world.
About the Producer: Masi Agricola
Masi Agricola is a wine producer in Veneto, northern Italy. It is known for its Valpolicella wines and in particular for its Amarone wines, although local and international grape varieties are used here, from Corvina and Pinot Grigio to Cabernet Sauvignon and Merlot. The property belongs to the Boscaini family. which he named in honor of Valle de Masi, which was part of the original purchase. Masi now owns vineyards throughout the region, including in the Bardolino Classico and Soave Classico DOC zones, as well as in Valpolicella. Since the 1950s, Mazi has had several "raw" vineyards producing Amarone wines from the same vineyard. This classification, widely used in France, has become popular in Italy in recent years - Barolo wines are also often labeled this way. Mazi's cellars are specially adapted to the appassimento technique - drying grapes on bamboo shelves. They regulate temperature and humidity, and have enough ventilation to dry the grapes. These temperature and humidity levels are obtained from historic vintages, when Amarone was of a particularly high quality. Masi also uses a number of different oak treatments for his wines and has a long history of experimenting with everything from fermentation to producing new clones in vineyards. The portfolio is extensive, from a single Amarone vineyard to inexpensive varietal wines near Verona. IGT and delle Venezie designations. In addition to the Italian portfolio, Masi owns a winery in the Argentine region of Mendoza, called Tupungato, in honor of the sub-region in which it is located.
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