Veneto's special appassimento method results in wines of profound aromas and flavors.
Did You Know
Veneto's Special Craft
Appassimento is the traditional method used in the Veneto to concentrate aromas and flavors in wine. Before vinification, grapes are laid out on bamboo racks in drying lofts over the winter, an ancient technique used for centuries in the region.
Masi's Agricola's Proprietary APPAXXIMENTO® Technique
Passed down through generations of the Boscaini family, this craft has been modified in an innovative way by the Masi Technical Group and is used today to make fresh and lively wines from semi-dried grapes, notably Amarone. The APPAXXIMENTO® symbol signifies Masi's expertise in Appassimento in the 21st Century and guarantees the authenticity and quality of Masi wines.
Masi's appassimento is carried out in the modern drying-loft at Gargagnago and in 12 traditional drying loft sites situated in hillside vineyards. Here the traditional grapes of the Valpolicella region (Valpolicella, Corvina, Rondinella and Molinara) are laid out to dry in the appassimento process during the cold winter months. Of the various storage systems commonly in use today, such as boxes, plateaux and wooden tables, Masi prefers the traditional bamboo rack arele which give easy control of the grapes and permit the maximum airflow around the bunches laid out to dry in the cold winter months.
Natural Appassimento Super Assisted (NASA)
While the high hillside drying lofts benefit from good natural ventilation and the absence of stagnant humidity, and can be regulated by hand with the opening and closing of windows by the vine growers, the drying loft at Gargagnago has been chosen as the location for an assisted natural appassimento system.
Called NASA (Natural Appassimento Super Assisted) and designed by the Masi Technical Group in the 1990s, this system gives us control over temperature ranges, relative humidity, ventilation and grape weight loss, by maintaining ideal conditions for appassimento within the drying loft as defined by the average climate parameters recorded in three of the best vintages for Amarone 1995, 1990 and 1988 and an average year, as well 1991.
The system kicks in when external climatic conditions are unfavourable or there is a risk of damage to the appassimento process itself, especially during periods of great rainfall or fog.
Masi's expertise in the Appassimento technique results in wines that are rich in history and personality. Using this ancient system in the unique up-to-date fashion developed by its technicians, Masi crafts the widest and most expertly produced range of Amarones and Recciotos on the international market.
Furthermore, Masi has taken this expertise out of its original homeland to other areas of Italy, with Masianco, and to Argentina, with Passo Doble.