With its deep roots in one of Italy’s best wine regions, Valpolicella, Masi makes a very well quality wines that expressed the values of their territory of origin. Last month, end of June to be exact, Boozeat team was invited to their wine tasting event, to feel the modern, attractive, well-balanced and easily identifiable Masi. Let’s dive deeper into one of the most important wineries in Valpolicella…

Not only we were able to taste its white and red wine, it was also served with various kind of food pairing that made a perfect match for your mouthgasm!


1. Masi Masianco Pinot Grigio-Verduzzo del Veronese IGT 2016

First was Half-baked French Royale Oysters with Herb Jus and Caviar, paired with Masi Masianco Pinot Grigio-Verduzzo del Veronese IGT 2016. This wine consists of 75% Pinot Grigio and 25% Verduzzo, in which those grapes are picked differently and eparately. This wine needs 3 months of maturation, then assembled before 45 days bottle ageing.

Wondering how was the taste? Well, as we know that the Pinot Grigio gives freshness and lively acidity, while Verduzzo has complexity and structure. These two combinations make fresh and elegant on the nose with hints of ripe peaches and tropical fruit combined with touches of honey and vanilla. Long and intense on the finish, a perfect pair for fish, white meats, hors d’oeuvres, or modern cuisine in general.

2. Masi Campofiorin Rosso del Veronese IGT 2014

Next was Liver Pate with Mushroom Duxelle on Toast, paired Masi Campofiorin Rosso del Veronese IGT 2014 which consists of 70% Corvina, 25% Rondinella, and 5% Molinara. This type of wine has double fermentation method, lasts for about 15 days to enrich the wine in alcohol, in color, in extracts and in soft and elegant tannins. It brings out new flavors and perfumes at the same time.

Masi Campofiorin Rosso del Veronese IGT 2014 is bright ruby red in color and has elegant aromas of ripe cherries, raspberries and sweet spices on the nose. With its long finish of berry fruit and spices flavors, this wine considered as a very versatile wine – well-paired with various kinds of food such as pasta with rich sauces, grilled or roasted red meats, game and mature cheese.

3. Masi Brolo Campofiorin Oro del Veronese IGT 2012

Masi is great for every food! Take an example of the third cuisine, Tempura Kim Chi and French Brie which served with Masi Brolo Campofiorin Oro del Veronese IGT 2012. With 80% Corvina, 10% Rondinella and 10% Oseleta, this wine made using double fermentation technique, like Campofiorin. It gives the wine greater richness, both in terms of color and tannins, increased its aromas and complexity.

Deep ruby red in color, this wine is elegant and complex on the nose with aromas of bitter cherries, plums, and spicy hints of coffee. Its soft and silky tannins of berry fruit and spices flavor balanced by lively acidity and accompanied by warmth from the alcohol. Same like Campofiorin, as we said Brolo – or Masi in general is good for different kinds of food.

 4. Masi Costasera Amarone Classico DOCG 2012

This wine, which has a variety of 70% Corvina, 25% Rondinella and 5% Molinara was served with Grass-fed Steak Tartare Cornetto. The process of making this wine are including soft pressing, partial destalking, 45 days of fermentation, and continue of another 35 days malolactic fermentation. The wine is then bottle-aged for a minimum of 4 months.

With deep ruby in color, this wine has brilliant reflections and elegant aromas of cherry and plum jam with spicy hints of cinnamon and cloves. A firm structure but very soft on the palate… Where you can taste a fruity and soft spiciness on the finish. As this wine is a full-bodied type of wine, it’s definitely perfect for grilled or roasted red meats, strong tasty cheese, or just as an after-dinner drink.

5. Masi Costasera Res Amarone Classico 2012

Last but not least! Roast Lamb Loin with Leeks and Wine Jus that paired with Masi Costasera Res Amarone Classico 2012! This 70% Corvina, 15% Rondinella, 10% Oseleta and 5% Molinara fermented for 45 days in large Slavonian oak barrels or in stainless steel vats, then another 35 days in 30-40 hectolitre barrels to be aged minimum 6 months.

This thick, deep, ruby red color wine has elegant and intense aromas of ripe berry fruit, accompanied by delicate hints of cocoa and cinnamon. With its firm and full-bodied structure, this wine is good to go with red meat, game and mature cheese. A very long finish with taste of marasca cherries and cinnamon at the end that pretty much you’ll like.

We were impressed by how five wines of Masi well-served with all kinds of food, and not sure to choose which one we like the most because everything was so perfect! If you’re thinking you probably need one or two bottle now for your dinner, we have everything on hand here.