J Wheelock, Brand Ambassador for Masi, offered a new prospective on how Masi, one of Veneto’s iconic producers, creates their wines.

We were able to sample tank samples for each of the individual grapes that made up the blend as well as the final product-12 wines in all

For reception we had the delicious “Rosa dei Masi 2015” made with the Refosco grape

Our white was the 2013 Masi Masianco, a blend of fresh Pinot Grigio and slightly dried Verduzzo grapes (3 wines)

Our first red was the 2013 Masi Valpolicella Classico Bonacorta, a blend of 3 grapes; fresh versions of Rondinella, Molinara & Corvina grapes (4 wines)

Our next 2 wines were served side by side as the grapes have been affected by the appassimento technique.

The 2011 Masi Campofiorin is a Ripasso style, a technique founded by Masi in which the regular Valpolicella wine is passed through the skins of the Amarone                                                                 and fermented a second time thereby creating a richer wine with higher alcohol content.

And finally we were served the 2010 Amarone Costasera, our richest wine of the night, perhaps the most recognized wine in the Veneto and finally classified as a DOCG.

Both Campofiorin and Amarone are made up of semi-dried Rondinella, Molinara and Corvina grapes (5 wines)



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