Veneto

The Classic Amarone "Gioè" is a warm, smooth and rich expression from Valpolicella made from grapes dried for 100 days, aged for 42 months in barrique. The olfactory range is dense and very intense, offering in succession spirit-soaked and jammed fruit, notes of cocoa, mint, undergrowth and dried figs. On the palate it is silky, powerful and velvety, with well-crafted tannins

The Valpolicella Ripasso from Santa Sofia is a red wine from Veneto that "repasses" on the skins of Amarone and Recioto for about 3 days. On the nose, notes of maraschino cherries, dried plums, dried flowers, sweet spices and liquorice emerge. Of good concentration and enveloping, it displays structure, warmth and personality, wrapped in sustained freshness and finely chiselled tannins.

VARIETIES
70% Corvina, 20% Corvinone, 10% Rondinella and Molinara.

AREA OF ORIGIN
Valpolicella Classico, historic area.

SOIL
The soil is predominantly clayey-silty and calcareous, with a good presence of skeleton (stones, rocks). This type of soil gives the wines great freshness and elegance, essential characteristics for long-lived wines.

VINEYARDS
The vineyards are located on hillsides, at a variable altitude ranging from 150 to 300 m above sea level, with east and south-east exposure.

HARVEST
The harvest begins in the last ten days of August and continues until September.

VINIFICATION AND AGEING
“Ripasso” is an ancient technique that involves the refermentation of the vintage Valpolicella on the skins of Amarone and Recioto. The fermented skins are then reused, rich in colour, aromas and sugars, which allow a second fermentation of the Valpolicella wine to increase its quality. Ageing takes place in 2,000- and 3,000-litre oak barrels for about 18 months.

TASTING
Our Valpolicella Ripasso is completely dry in the Cà la Bionda style; freshness and elegance accompany great structure.

The Valpolicella Classico Santa Sofia is a vibrant and balanced wine made from Corvina, Corvinone, and Rondinella grapes grown in vineyards with calcareous soils. With a bright ruby colour and an intense aroma of red fruit and spices, this red is easy to drink and pleasantly supported by fine and delicate tannins, perfect to pair with meat-based dishes.

Grapes

Corvina, Rondinella, Molinara

Organoleptic notes

Appearance very intense ruby red.
Nose cooked fruit, plum and cherry.
Palate fruity hints, with notes of coffee and cocoa. Extremely balanced.
Proud, majestic, complex, exuberant: it is the gentle giant of Masi. It is a benchmark for the Amaroni category, which alongside Barolo and Brunello represents the aristocracy of Italian reds.
It is the result of Masi's authoritative expertise in the Appassimento technique: the indigenous varieties of Valpolicella Classica Corvina, Rondinella and Molinara rest on bamboo racks during the winter months, concentrating the aromas.

Grapes: Corvina, Rondinella, Oseleta

Organoleptic notes
Appearance intense ruby red.
Nose berries, jam and vanilla.
Palate rich, warm and intense with cooked fruit, with hints of cocoa and vanilla in the finish.
Dry, rich, velvety, complex and elegant. It retains the cordial character of Campofiorin, of which it is a particular selection, and embraces its original technique inspired by the production of Amarone.

It is enriched by the presence of the original Oseleta, a grape rediscovered by Masi, while aging in small oak barrels enhances its international style.

The Turca Red Wine is an everyday wine, presenting in the glass with a light red colour and opening up with spicy aromas and red fruit typical of the Turca varietal from which it is produced and takes its name. On the palate, it is agile and lively, easy to drink with a good mineral finish and decent persistence. Ideal when paired with uncomplicated meat-based first courses.

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