Masi

They helped shape Amarone, the rich red made only from grapes that have been partly dried. Back in the late 1950s they picked out historic vineyard plots to make and bottle as Amarone on their own, and they still do today.

Their curiosity goes well beyond Amarone. In 1964 they brought back the old trick of a second fermentation on partly dried grapes, to give Valpolicella more depth. They also saved the ancient Oseleta grape from dying out, and use it for colour and spice.