The north-east of Italy and the Veneto region are renowned for producing top-quality wines, some of which are the result of very special and fascinating winemaking techniques. Masi, which has belonged to the Boscaini family for seven generations, is a prime example of this know-how. The mastery of what is known as "appassimento" (or passerillage) involves drying the grapes for several weeks or months to bring out their aromas and concentrate the wine's flavours. The Amarone della Valpolicella produced by Masi is one of the appellation's greatest successes. Produced in the historic Valpolicella area, Masi's Amarone is made from the endemic Corvina, Rondinella and Molinara grape varieties.

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