Wine list

Gioachino Rossini is famous as the greatest Italian composer. But not everyone knows that the author of the music of “The Barber of Seville”, “Cinderella” and “Othello” is a passionate wine connoisseur and a well-known gastronome. There is even a joke among chefs that he would have become the most famous gastronome of the 19th century if he had not become a composer at this time. That is why in the middle of the 20th century a cocktail was named after him.

The first step of Rossini cocktail is making the strawberry puree and adding a few drops of lemon juice. To finish the cocktail just add sparkling wine. It is served well chilled and the freshness and pleasure it hides are said to be indescribable, only experienced.

The history of the wine cellar dates back to the 18th century with its “Vaio dei Masi” vineyards located in picturesque Verona, in the Valpolicella region - the land where Romeo and Juliet and the author Dante Alighieri lived. In 1353 Pietro, the son of Dante Alighieri bought a large property on the slopes of Verona which to this day is owned by the descendants of the author of “Divine Comedy” and today, after a careful restoration is a historic residence with eight apartments, conference halls, tasting rooms and vineyards growth with passion and professionalism under the control of Masi winery technologists.
Today, Masi Agricola is run by Sandro Boscaini and his daughter. The company is specialized in the production of premium Venetian wine using the latest technologies and following the ingrained traditions in wine production. The winery has built a reputation as a “revolutionary in the art of making wine”. Amarone is Masi’s business card. In 2004 the Wine Enthusiast magazine dedicated its December issue to Masi Agricola nominating the winery for “European Cellar of the Year” - chosen among high-ranking wineries such as the French Louis Roederer, the Italian Antinori and the Spanish Torres.

Amarone is a product of the vilification method also known as “appassimento” (grapes drying). At the end to September and the beginning of October the best grapes from the vineyards are picked and left on bamboo grills in special rooms equipped with the Natural appassimento super assistant control system. At the end of January the grape mass decreases by around 35% (from the water loss) which leads to the concentration of sugar. The subsequent processes are: 45 days fermentation in large Slavonian oak barrels and metal vessels at low temperature, and then moved to 30-40 hectolitres barrels where the alcoholic fermentations lasts for 35 days. The wine matures for 24 months in the Slavonian oak barrels, then at least 4 month in bottles.

Today, AMARONE CLASSICO COSTASERA is the pearl of our red wine collection!